Vegan Queso Dip Recipe with Cashews
Plant-based diets don't have to mean missing out on that melty, cheesy goodness. Check out this must-try vegan queso recipe with cashews. So easy and delicious, you won't miss the dairy!
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.