My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Easy Vegan Queso

Say hello to the easiest vegan queso ever. Also the most delicious. But maybe I’m biased?

But probably not.

Just LOOK at it!

The Best + Easiest Vegan Queso | #vegan

If I never have a bowl of real cheese-filled queso for the rest of my life that would be a-ok, because now I have this.

I’ve made a few vegan queso dips before but I’m the happiest with this version, and it works out for the both of us that it’s so super easy.

You’ll need the 6 ingredients you see below and that’s it! Okay, I did add salt and a little bit of turmeric for an extra saturated color, but I’m going to say just 6 ingredients.

The Best + Easiest Vegan Queso | #vegan

I used a combination of cashews, frozen butternut squash, and silken tofu for the base. These ingredients combined together give the sauce an incredibly thick and creamy texture. It’s like golden nacho silk on your tongue.

Then we have chipotle peppers for a smoked spicy flavor, salsa for extra zestiness, and nutritional yeast for a touch of cheeziness.

Don’t be afraid of silken tofu. I mean, it’s okay to be a little afraid, but it’ll be all good once it’s blended up in this sauce. I only use silken tofu in sauces or other applications where it’s fully blended. It’s a little too silky (pun not intended!) in the texture department to be used for anything else.

The Best + Easiest Vegan Queso | #vegan

I made two versions of this sauce and the 2nd was by far the winner. I used less tofu, more squash, and added the cashews. Total win! Also, in the notes section I talk about a quick tip to soften cashews if you forget to soak them before making this recipe. Don’t miss it!

And in case you’re not only freaked out by the tofu but also using butternut squash in queso dip, rest assured, this does not taste the least bit squashy.

Now that I’ve calmed all your fears about this vegan queso it’s time you get to making it.

The Best + Easiest Vegan Queso | #vegan

Print Recipe!

use of butternut squash inspired by: The First Mess (and daaang does her sauce look amaze)

Easy Vegan Queso gluten-free, vegan // yields ~1 1/2 cups

  • 4 cups frozen butternut squash
  • 1/2 cup raw cashews (soaked for at least 4 hours, then rinsed + drained)
  • 4oz firm silken tofu (1/3 of a typical 12oz block)
  • 1/4 – 1/3 cup thick-style salsa
  • 2 tablespoons nutritional yeast
  • 1-2 gluten-free chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric (optional)

Preheat your oven to 400° F.

Place butternut squash on a baking sheet and toss with a drizzle of oil. Bake for 20-25 minutes, flipping once halfway through, until tender. Mash the squash and measure 1 cup.

Place 1 cup mashed squash, cashews, tofu, 1/4 cup salsa, 1 chipotle pepper, salt, and turmeric (if using) in your blender. Blend until fully smooth. Taste and add more salsa, another pepper, and more salt if desired.

If you blended the squash while it was still hot your queso should still be quite warm and perfect for serving. If your squash was roasted then cooled, place your blended queso into a saucepan and heat over med-low until warm. Stir frequently then serve.

Let fully cool before storing in an airtight container for 4-5 days. The queso thickens once cooled. Add a small amount of milk and blend to thin out again if needed. Warm as instructed above.



-Be sure you’re using firm silken tofu. This is found in a cardboard box in the ethnic aisle of the grocery store by other Asian foods. It is not in the refrigerated section.

-If you’re in a time crunch and forgot to soak your cashews, you can actually steam them in a steamer like you would vegetables. I place them in my steamer basket with water below, then steam until tender, about 12-15 minutes.

-The chipotle pepper adds quite a bit of heat and a lot of flavor. If you can’t find them I recommend using a smoky hot sauce in its place.

-The turmeric imparts no flavor, just extra color.

-I didn’t try this with fresh butternut squash but am sure it would still work. You may need to add a bit more tofu and/or a small amount of milk to make it creamier. Frozen butternut squash has more water content and blends easier in this recipe. You can also use a scant 1 cup canned butternut squash puree, but the color may not be as bright.

The Best + Easiest Vegan Queso | #vegan

Super Bowl party recommended.



Crispy Baked Sweet Potato Chips

I am giddy with excitement about these crispy baked sweet potato chips. I mean, happy dance in the kitchen, shoveling them into my face, can’t stop making them, GIDDY.


Because they are 100% C-R-I-S-P-Y!

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

I went through a major trial and error process before settling on the best method.

I started by checking out a handful of recipes for crispy sweet potato fries to see what people thought worked. I read extremely varying things. Some used very low temps, some high. Some used parchment paper, some foil, some on metal cooling racks on the pans. Some people tossed the fries with cornstarch or other things to try and draw out some of the moisture and create a crispy exterior.

I tried all of these methods, and I know they were geared towards sweet potato fries, but I found none of them worked to make crispy chips.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

With the oven temp too low they became leathery and hard to chew. I mean, who wants that? They also took for-ever.

With the oven temp too high they burned too quickly.

With parchment paper they never fully crisped and had that leathery texture.

With cornstarch they tasted a little gummy and I didn’t like the coated feel on my tongue.

With too thin of slices they burned. With too thick of slices they never fully crisped.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

So what did work?

You’ll see way more details and tips below, but the key is baking these bad boys on FOIL and coating the foil with oil along with both sides of each slice of potato.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

Oh, and having a crazy amount of patience also helps. I’m not going to lie, these are kind of annoying to make. They also don’t make a ton. Two large pans will make about 2 servings. I recommend parking it in the kitchen with something to read and just knowing that you’re going to be doing a lot of flipping + switching.

I don’t really recommend trying to bust these out for a party. Unless your only party duty is to make baked sweet potato chips and you have time to spend an entire morning making them. That would be totally cool and they do stay crispy for at least 6 hours after baking.

While they’ll be a test to your patience, they’ll also be absolutely worth the effort.

You won’t believe you’re eating homemade baked sweet potato chips. The crispiness factor is off-the-charts.

I think the photo below is evidence enough.

And seriously, don’t forget to make the dip. It is INsane.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

I’ve tried to come up with as many tips as possible to make this process as full-proof as can be. I’ve made these chips a handful of times and they always come out perfectly crispy if you follow the method in the instruction and tips below.

Crispy Baked Sweet Potato Chip Tips:

-- I used orange-fleshed sweet potatoes (typically labeled yams) with excellent results. I did not try this with white-fleshed sweet potatoes.

-- A mandolin slicer is key, but I did successfully make crispy chips slicing by hand.

-- If slicing by hand: Cut a small slice off one side of the sweet potato to position it securely on your cutting board so it doesn’t roll as you slice.

-- Slices should be just under 1/8-inch thick for the best results. If they’re thicker they’ll need to bake longer and will result in a not fully crisped chip with a leathery texture. If they’re too thin they’ll burn easily.

-- If slices are uneven you may end up with partially crisp chips.

-- Do not overlap slices on the pan or moisture will build as they bake.

-- Covering the pans with foil and coating with oil is key. Make sure you don’t have a pool of oil on the foil but make sure it’s fully coated.

-- Do not bake on parchment paper or the potatoes will have a leathery/chewy texture and won’t crisp as well.

-- Do not pre-salt the potatoes (I’m not positive this will have a negative impact but I left the salt off until they were finished.).

-- Do not raise oven temp over 325° F to try and speed up the process. This temperature yielded the best tasting chips in the quickest amount of time.

-- Once the slices start to brown remove them from the pans. It may take a few rounds before all of the slices are removed.

-- The chips will feel a bit soft when removed from the pans. Once cooled they will fully crisp if they were sliced evenly and thinly.

-- If you only cook 1 pan at a time keep it on the center rack of your oven and disregard the switch pan position portion of the instructions. The chips will also cook a bit quicker only using 1 pan, but will only be enough for about 1 serving.

-- I do not recommend filling 3 pans if you have 3 racks in your oven.

-- I kept one pan in the center and one in the top position, with my heating element at the top of the oven. You may find with trial and error that your chips turn out better with different pan spacing. Ovens can vary widely gas/electric/heating element position/etc.

-- I do not recommend using a peeler to make your potato slices as they’ll be too thin.

-- If you want to make these ahead of time, after baking, leave them on your cooling rack or place them on a place once fully cooled. Don’t cover. Ours were crispy a full 6hrs after baking and could have lasted longer but that’s when we finished them.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

Print Recipe! (tips included)

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip gluten-free, vegan // yields 2 servings

  • 1 medium/large sweet potato (skin on)
  • refined avocado oil (or safflower/sunflower)
  • flaked sea salt
  • 1 ripe avocado
  • juice from 1 lime
  • 2-4 teaspoons sriracha
  • salt

Preheat oven to 325° F.

Evenly slice your sweet potato just under 1/8-inch thick (get the ruler out!) with a mandolin slicer or very sharp knife. Every slice may not be usable, as sometimes you’ll get a slice that’s too thick or thin or really uneven. Save the bad slices in the fridge to cook at a later time.

Line 2 large baking sheets from edge to edge with foil. Brush (or use a paper towel) the foil with 1-2 tablespoons of oil, until fully coated. The foil should look shiny, but you don’t want any standing pools of oil.

Place half of the sweet potato slices in a large bowl. Toss with as much oil as needed to coat both sides of every slice. You don’t want them dripping with oil, just a thin coat to make them glossy. (refer to photo 3)

Place each slice on the pan but do not overlap. The edges can touch but you want them in a single layer. (refer to photo 3)

Toss the rest of the slices with oil and fill up the other pan.

Place pans on separate racks (mine were in the middle and top position with my gas heating element on the top) and bake for 15 minutes. Switch the position of the pans after 8 minutes.

Be sure to pay attention to which pan you had on which rack. Remove pans from the oven and flip every potato slice over with tongs or carefully with your fingers (hot!). Switch pan position and bake for another 8 minutes, switching the pans again at 4 minutes. Potato edges should be starting to curl slightly.

Remove and flip potatoes over again and switch pan position. Bake for 3-4 minutes. Repeat this process until the edges are curled and their coloring starts to turn a light shade of brown. This will take between 6-10 rounds of baking for 3-4 minutes/flipping/switching pans. Some slices willl finish before others. As they start to brown, remove those slices and place on a cooling rack. Top with salt immediately. Continue to bake/flip/switch until all potatoes are finished. Let potatoes fully cool for the crispiest bite (about 5-10 minutes). The slices don’t need to be evenly browned all over. Once they start browning that’s the sign that they’ll be crispy when cooled.

To make the dip:

Mash 1 avocado with juice from 1/2 lime. Add 2-4 teaspoons of sriracha and a generous pinch of salt. Mix well. Add more lime juice, sriracha, and salt to taste. Serve with cooled chips and store in the fridge with saran on the surface for 2-3 days.

Crispy Baked Sweet Potato Chips with Avocado Lime Sriracha Dip | #vegan #glutenfree

I cannot control myself with these around. Hope you find you have the same problem.