Vegan Queso Dip

This dip is perfect for a crowd. It is so good you will have to stop yourself from eating the whole bowl before your guests arrive! This dip is great on its own served with tortilla chips or as a topping to take tacos to the next level.

1 tbs olive or coconut oil
Half a white onion thinly sliced
1 Jalapeño thinly sliced (seeds removed)
1 carrot thinly sliced
1 cup cashews, soaked for at least an 1 hour, drained
1 cup coconut milk
¼ cup nutritional yeast
1 tbsp taco seasoning
1/2 tsp salt
1 jar salsa
Sliced green onions (optional)

In a sautè pan add oil and wait for it to become hot, then turn the stove down to a medium heat and add carrots, onions and Jalapeño and cook until they become soft. Add the soaked cashews, coconut milk, nutritional yeast, taco seasoning, sautèd veggies and salt into a high powdered blender. Blend until very smooth. Pour into a bowl and add the jar of salsa and mix well. Serve warm with tortilla chips, garnish with thinly sliced scallions (optional).