Probably the most challenging part of my healing journey was cutting out dairy from my diet. Cheese, yogurt, kefir, skyr, butter, kajmak… all that creamy goodness had to go, and finding worthy replacements seemed almost impossible.
While you can never fully replicate the taste of an age-old staple like cheese, you can enjoy yummy, nutritious, sustainable alternatives. In time, you’ll learn to transform almost any dish you love, from lasagna to a Mexican cheese dip, into your new favorite, dairy-free go-to comfort food.
If you’re craving some Tex-Mex, this vegan queso recipe won’t disappoint. It utilizes cashews to create a rich, creamy dip packed with flavor and protein. While this is a base vegan queso recipe, you can always tweak it to your liking by adjusting the thickness and seasoning. Enjoy!
Vegan Queso Dip Recipe with Cashews
Ingredients
- 1 cup of raw cashews soaked for at least 4 hours (ideally overnight)
- 3/4 cup unsweetened plant-based milk (almond, oat, cashew work best)
- 1 tbsp olive oil (extra virgin)
- 1/4 cup nutritional yeast
- 2 tbsp tahini paste
- 1 tbsp lime juice
- 1 clove of garlic (minced)
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/4 tsp chili powder
- salt and pepper to taste
Instructions
- Rinse well and drain the soaked cashews.
- Blend all ingredients until smooth and creamy, adding extra plant-based milk to achieve desired consistency.
- Taste and adjust the seasoning. Add more nutritional yeast for cheesiness, lime juice for acidity, spices for heat, or salt and pepper for balance.
- Transfer the dip to a serving bowl and garnish with your chosen toppings, e.g., fresh cilantro (optional).
- Serve with your favorite dipping vegetables, tortilla chips, pita bread, and crackers.
Notes
- Soaking the cashews creates a creamier dip.
- Soak cashews for 8 to 12 hours. If you soak them for longer, they will over-soak and get slimy.
- To make a thicker dip, use less liquid (water or plant-based milk) or blend for a shorter time. To make a thinner dip, use more liquid or blend for longer.
- Feel free to adjust the amount of spices to your liking.
- You can add roasted poblano pepper for a smoky flavor, cayenne pepper for heat, or sun-dried tomatoes for tanginess.
- You can store this dip in the refrigerator for up to 3 days. It's best to use an airtight container.
Do you prefer a queso that’s nut-free? Check out my vegan queso recipe – no cashews. I used eggplant instead, and it’s just as delicious.