Creamy Vegan Queso

I made this “queso” for the Super Bowl two years ago, and after someone asking, “where’d you get the queso?” I made it again this year.  

Don’t get me wrong, I’m all for legit, cheese-filled queso goodness. But if I can make it taste good, healthy, and dairy-free… why wouldn’t I?

This is one of my tried-and-true party dips that is easy to make, inexpensive, and a crowd-pleaser.

 

Vegan Queso Ingredients:

·      2 cups raw cashews

·      ¼-½ cup cashew water from reserve* (see below)

·      Juice of ½ a lemon

·      2 tsp apple cider vinegar

·      ¾ cup nutritional yeast (for the cheesy taste & yellow color)

·      1½ tsp smoked paprika

·      1 tsp cumin

·      1 tsp chili powder

·      1 tsp onion powder

·      ½ red bell pepper, roughly chopped

·      5 cloves roasted garlic

·      1 tsp Himalayan sea salt

·      1 can Fire Roasted Diced Tomatoes & Green Chilies (well-drained) 

You’ll need:

·      A Heat Safe Bowl

·      Slotted Spoon

·      Vitamix or high power blender

Directions:

Creamy Vegan Queso Recipe.JPG

1.     Place raw cashews in a heat-safe bowl; cover with boiling water & let sit until soft, about 20-30 minutes.

2.     Remove cashews from bowl with a slotted spoon (keep the water, you’ll need about ½ a cup for blending) and place soaked cashews in blender.

3.     To the blender, add remaining ingredients except for the Fire Roasted Diced Tomatoes & Chilies. Pulse on high until smooth.

4.     Pour into a bowl, add diced tomatoes and chilies, and serve with your favorite veggies or tortilla chips. (I love Siete Foods Grain-Free Tortilla Chips!)

Notes:

* You can increase the water from the bowl of cashews slowly. Start with ¼ cup. If your queso is not blending well, add an additional tablespoon as a time.

Allie LucchettiComment