Description
A creamy, dairy-free cashew queso that’s rich, tangy, and packed with flavor. Perfect as a dip or drizzle for your favorite dishes.
Ingredients
- 1 1/2 cups raw cashews
- 1–1 1/2 cups non-dairy milk (plain almond preferred)
- 1/3–1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 clove garlic
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 tablespoon tomato paste
- 2 tablespoons lime or lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 tablespoon hot sauce (or to taste)
Instructions
- Add the cashews to a bowl and cover with boiling water. Let soak for about 20 minutes, or boil them for 15–20 minutes until very soft.
- Drain and rinse the cashews, then transfer them to a blender.
- Add the non-dairy milk, nutritional yeast, salt, garlic, onion powder, garlic powder, tomato paste, lime or lemon juice, chili powder, paprika, and hot sauce.
- Blend until completely smooth, starting with 1 cup of milk and adding more as needed to reach desired consistency.
- Taste and adjust seasonings as desired.
- Transfer the mixture to a pot or pan and heat over low heat until warm, stirring occasionally to prevent burning.
- Serve hot and enjoy.
Notes
- Use a high-speed blender for the smoothest texture.
- Add more milk for a thinner queso or less for a thicker dip.
- Store leftovers in the refrigerator for up to 4 days and reheat gently.
- Great for nachos, tacos, burritos, or as a veggie dip.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 0 mg
