Description
A cashew queso dip to replace nacho cheese? Challenge Accepted! Cashew queso is the quintessential taco night dip. It’s the sauce that gets your hand slapped away because you can’t stop going back for more! This vegan queso is made on a weekly rotation at our house!
Ingredients
- 2 cups cashews
- 1 cup water
- 1 tablespoon miso (optional, if you don’t have it, skip it!)
- 3 tablespoons nutritional yeast
- 2 teaspoons chipotle peppers in adobo sauce
- 2 teaspoons ground cumin
- Juice from 1 large lemon (about 1/4 cup)
- 1.5 teaspoon salt (adjust to taste)
- black pepper
Instructions
- Soak cashews. Add cashews to a container and cover entirely with very hot water to soften. Let sit for 5 minutes.
- Drain and rinse the cashews. Add cashews and all remaining ingredients (including 1 cup water) to your blender cup.
- Blend for 1-2 minutes, stopping to scrape down the sides of the blender 1-2 times until this queso dip is smooth and creamy.
- The queso will be warm from blending and have a thinner consistency. As it cools in the fridge it will thicken up quite a bit!
Notes
You can decrease the recipe and make only a half batch using 1 cup of cashews but we’ve found that they don’t blend up as smooth. Each blender has a different minimum capacity for blending.
Adjust the consistency by adding more or less water.
This will last up to 5 days in the fridge. You can freeze this vegan queso dip to save for a later date if you’d like.
To sub sunflower seeds, boil 2 cups of sunflower seeds fully submerged in water for 10 minutes. Sunflower seeds are bitter in comparison to cashews and boiling helps to soften the seeds and mellow their flavor.
Alternatively, use 2 cups of steamed or roasted cauliflower florets in place of the cashews. The queso won’t be nearly as creamy but is a low-fat option.
Or try our Silken Tofu Queso!
Keywords: Vegan Cashew Queso