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Easy Cashew Queso Dip (Vegan!)

bowl of cashew queso sprinkled with cilantro leaves and drizzle of sour cream
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Use cashews to make a creamy, cheese-like queso dip! Garnish with chopped cilantro, jalapeños, and dairy-free sour cream. Then, serve with chips for a delicious snack!

Ingredients

  • 1 cup Raw unsalted cashews
  • 1 cup Vegetable stock
  • 1 White onion
  • 14-oz. can Fire-roasted tomatoes
  • 2 1/2 tbsp Nutritional yeast
  • 1 tsp Turmeric (optional)
  • 1 tsp Kosher salt
  • 4 oz can Green chiles (spicy or mild)
  • 1 Chipotle pepper (in adobo sauce)
  • 1 tbsp Adobo sauce
  • 2 tbsp Roasted garlic paste (or minced garlic)
  • 2 tbsp Juice from pickled jalapeños

Instructions

  1. In a small saucepan, bring vegetable stock to a simmer, add cashews, and cover.
  2. While the cashews soak, dice the onion.
  3. Heat olive oil over medium heat and sauté the onions until they become soft, about 5 minutes.
  4. Add the garlic to the sauteeing onions and remove from heat.
  5. Roughly chop the chipotle pepper in adobo sauce and set aside.
  6. In a blender, carefully add the hot vegetable stock and cashews.
  7. Add the salt, turmeric, nutritional yeast, green chiles, adobo sauce, chipotles, sauteed onions, and garlic.
  8. Blend until the consistency becomes smooth.
  9. Serve immediately or store in an air-tight container in the refrigerator before serving.
  10. Garnish with chopped cilantro, jalapeños, and dairy-free sour cream and serve with chips.

Notes

To reduce the amount of heat, use only adobo sauce and omit the chipotle peppers.

Find it online: https://fedandfancy.com/cashew-queso/