Vegan Cashew Queso
by: claire cary
This vegan cashew queso is cheesy, creamy and so easy to make! Made with just a few pantry staple ingredients, this simple recipe is perfect as a dip, on top of burrito bowls, tacos & more.
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6
Ingredients
- 1 ½ cups raw cashews
- 1-1 ½ cups non-dairy milk I used plain almond
- 1/3-1/2 cup nutritional yeast
- 1 teaspoon salt
- 1 clove garlic
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon tomato paste
- 2 tablespoons lime or lemon juice
- ½ teaspoon chili powder
- ½ 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 to soften. You can also just boil the cashews in a pot for 15-20 minutes to ensure they're really soft if you don't have a high speed blender.
- Drain and rinse the cashews and add to a blender.
- Add in all remaining ingredients and blend until completely smooth. Start with 1 cup of milk and add more to thin it out if desired.
- Taste and adjust seasonings as desired.
- Transfer to a pot or pan and heat over low heat until warm, stirring occasionally to prevent burning.
- Serve hot & enjoy!
Notes
This recipe is pretty versatile, you can stir in some salsa or chopped tomatoes for a bit of texture, make it spicier with more hot sauce, make it smokey by subbing regular paprika for smoked paprika etc.
Serving: 1serving (1/4 cup) / Calories: 220kcal / Carbohydrates: 14g / Protein: 9g / Fat: 14g / Saturated Fat: 3g / Fiber: 2g / Sugar: 4g
