SOFTEN: Pour 1 tablespoon / 15 ml of the avocado oil into a small saucepan over low medium heat. When the oil is warmed through, add the diced red onion and cook until it begins to soften, about 7 minutes. Add the green onions and cook until softened, about another 2 minutes.

BLEND: While the onions are softening, add the cooked white sweet potato, coconut milk, broth, the smaller amount of nutritional yeast, garlic powder, cilantro, salt & oregano to a blender pitcher. Blend until completely smooth and combined. Taste and add the additional nutritional yeast if you like.

THICKEN: Scoop the blended cheese sauce from the pitcher into the saucepan and stir to combine with the softened onions. Warm the sauce through over low heat, stirring often. Measure the tapioca starch into a small jug or jar and add enough water to whisk it into a slurry. Pour the tapioca slurry into the queso dip base in the saucepan, a little at a time, stirring constantly. Cook until the queso dip is warmed through, has thickened and will coat the back of a spoon evenly. Remove the queso dip from the heat and stir through the white wine vinegar.

Serve immediately with the grain free tortilla chips you see in the photos above, sweet potato chips, wavy plantain chips or whatever else sounds good to you! The queso dip can be stored in the refrigerator for 3 days and re-warmed just before serving.