Spicy Cashew Queso
Time
15 min
Serves
8
Published July 8, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Who knew a dip made with cashews could be do delicious! You should try this yummy Vegan Spicy Cashew Queso Dip. It’s a super quick and easy to make dip for veggies or nacho chips.
What is queso?
Queso is a Mexican cheese dip. It’s rich and velvety dip recipe packed with cheese, onion, garlic, jalapenos, tomatoes, herbs and spices.
But cheese isn’t suitable for everyone. Vegans avoid it and many people are intolerant to dairy. But even if you love cheese, you will enjoy this dip.
This Spicy Cashew Queso is made with a base of raw cashews,water and salsa. Nutritional yeast gives it a cheesy (but dairy free) flavour. Canned chopped chilis give it a spicy kick and the garlic, cumin powder and chili powder give it a Mexican flavours. Afraid of spice? You can make this dip less spicy by omiting the canned chilies and substitute 1 teaspoon of smoked paprika. You will get a smoky flavour with less spice.
This dip is super creamy, delicious and requires no cooking!
Naturally gluten free, dairy free, vegan with a nut free option.
Enjoy!
Why you will LOVE this Spicy Cashew Queso!
- Creamy Texture: The combination of soaked cashews and salsa creates a creamy texture that’s perfect for dipping veggies or nacho chips.
- Cheesy but Dairy Free: Nutritional yeast is a seasoning, popular in vegan and vegetarian diets for its cheesy, nutty, and savoury flavor. It’s a bonus that it’s packed with nutrients. It’s a deactivated yeast, often a strain of Saccharomyces cerevisiae, that is commonly used as a food product. Nutritional yeast can be found in the bulk bins or baking section of most health food stores and some regular grocery stores. It’s also widely available online.
- Versatility: This dip is incredibly versatile and can be used in various ways. Serve as a dip for veggies or nacho chips. Spread it on gluten free toasted pita, use as a dip for roasted sweet potatoes or grilled vegetables (peppers, mushrooms, zucchini). Use as a flavorful spread for sandwiches and wraps or stuff raw mini bell peppers with queso for an interesting bite sized snack.
- Healthier Option: By using cashews and nutritional yeast, instead of cheese and milk, you’re creating a healthier alternative to traditional Queso dip that’s lower in unhealthy fats and higher in beneficial nutrients. Most store-bought Queso dips are also made with pro-inflammatory seed oil (soybean and canola oils), sugar and food additives.
How to Store this Spicy Cashew Queso?
Store leftover dip in a glass container. Must be refrigerated. Use within 1 week.
Spicy Vegan Cashew Queso
Equipment
-
1 blender
-
1 small bowl
Ingredients
- 1 cup raw unsalted cashews
- 1/4 cup water
- 1/2 cup salsa
- 113 mL can chopped green chilies
- 1/3 cup nutritional yeast
- 1/2 small white onion diced
- 1 clove garlic
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp sea salt
Instructions
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Put cashews in a small bowl and cover with boiling water for 5 minutes.
-
Drain and rinse the soaked cashews.
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In a blender, combine the cashews, water, salsa, canned green chilies, nutritional yeast, onion, garlic, cumin, chili powder, sea salt.
-
Blend until smooth.
-
Serve with nacho chips or veggies.
Notes
Store in the fridge 5-7 days.
Substitute raw, shelled sunflower seeds for a nut free option. No soaking required.
Substitute macadamia nuts for cashews. Macadamia nuts need to be soaked for at least 2 hours.
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media