Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan queso dip made with cashews and roasted tomatoes

How To Make Cashew Queso in a Few Easy Steps


Description

Make a creamy, cheese-like queso dip using cashews! You don’t have to eat vegan or dairy-free to love this take on cheesy queso. Garnish with fresh cilantro, jalapeños and serve with corn tortilla chips.


Ingredients

Scale

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


Notes

To reheat, spoon dip into a small saucepan over medium-low heat. Add ¼ cup of vegetable stock if needed.

Keywords: Queso, Vegan, Cashew