Vegan Queso recipe

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Ingredients

1 cup raw cashews
2 ½ cups hot water, divided
2 tablespoons nutritional yeast
2 tablespoons fresh salsa
2 cloves garlic, roughly chopped
1 teaspoon ancho chile powder
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
¾ teaspoon kosher salt

Nutrition Info

87.3 calories
carbohydrate: 5.7 g
cholesterol: : -
fat: 6.5 g
fiber: 0.9 g
protein: 3 g
saturatedFat: 1.3 g
servingSize: -
sodium: 180.9 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.

  2. Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

Recipe Yield

10 servings

Recipe Note

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

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