Description
This Vegan Queso is a creamy, dairy-free cheese dip made from soaked cashews, nutritional yeast, and flavorful spices. Perfectly smooth and warm, it’s blended and gently heated with diced tomatoes and green chiles to deliver that classic cheesy dip experience without any dairy. A delicious, plant-based alternative that’s great for parties or snacking.
Ingredients
Scale
Vegan Queso Ingredients
- 2 cups raw, unsalted cashews (soaked in water for 5-24 hours and drained)
- â…“ cup Bob’s Red Mill Nutritional Yeast
- ½ cup unsweetened almond milk
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro (plus more for garnish)
- 10 ounces diced tomatoes with green chiles (drained, 1 can)
Instructions
- Soak Cashews: Ensure the cashews have been soaked for at least 5 hours and up to overnight. This soaking step is essential as it softens the nuts, allowing for a creamy, smooth texture in the queso.
- Blend Ingredients: In a food processor or high-powered blender, combine the soaked cashews, nutritional yeast, almond milk, sea salt, lime juice, chili powder, and chopped cilantro. Blend on high until the mixture is completely smooth, stopping to scrape down the sides as needed to achieve an even consistency.
- Add Tomatoes: Transfer the blended cashew mixture into a small skillet or saucepan. Stir in the drained diced tomatoes with green chiles, mixing gently to combine.
- Heat the Queso: Warm the mixture over medium-low heat, stirring occasionally to prevent sticking or burning. Heat until the queso is warmed through to your preferred temperature, typically about 10-15 minutes. Avoid boiling to preserve flavor and texture.
- Garnish and Serve: Remove from heat and garnish with extra fresh cilantro. Serve immediately with your favorite chips, vegetables, or as a topping for Mexican-style dishes. The queso can also be enjoyed cold if preferred.
Notes
- Soaking cashews is crucial for achieving a creamy texture; do not skip or shorten the soaking time significantly.
- If the queso is too thick after blending, add a little more almond milk, one tablespoon at a time, to reach desired consistency.
- Use a high-powered blender or food processor for the best smoothness.
- Adjust chili powder and lime juice to taste for personalized spice and tang.
- The queso can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
