Spicy Vegan Cashew Queso

It only takes 15 minutes to make this perfect dairy-free cheese dip with a kick: a creamy, flavourful blend of cashews and spices. Nut free option included. No baking required!

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Course: Appetizer

Cuisine: dairy free, gluten free, vegan

Keyword: Dr Stephanies Kitchen, vegan, vegan cashew queso

Prep Time: 10

Total Time: 15

Servings:

Calories: 110kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Put cashews in a small bowl and cover with boiling water for 5 minutes.
Drain and rinse the soaked cashews.
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.

Nutrition