Easy Vegan Cashew Queso Dip Recipe
Easy vegan cashew queso dip recipe with 9 simple, dairy-free ingredients made in 20 minutes with no cooking required for a delicious plant-based spicy, cheesy dip.
Servings: 5
Calories: 163kcal
Ingredients
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 2-4 tablespoons hot sauce
- ½ - 1 cup water
Instructions
- Add the cashews to a small bowl and cover them with boiling water. Soak them for 15 minutes.
- Drain the cashews. Add them, plus the nutritional yeast, onion powder, garlic powder, salt, lemon juice, 2 tablespoons of hot sauce, and ½ cup of water. Scrape the sides and bottom of the blender to catch any small pieces of cashews. Blend until smooth, adding more water as needed.
- Taste and add more hot sauce as needed.
- Transfer the dip to a bowl and enjoy.
Notes
- For best results, soak the cashews, scrape the sides of the blender, and add enough water to create a smooth texture.
- Cashew cream thickens as it sits. If you store it in the refrigerator, stir it and add a little lemon juice or water to thin it out if needed.
- For nut-free vegan queso, use ground sunflower seeds.
- Store leftover queso in an airtight container in the refrigerator for 5 days. It can be frozen for 3 months but maybe a bit watery; suitable for a cheese sauce, but not so much for a dip.
- To serve as a hot or warm dip, heat queso in a small saucepan over medium-low heat. Stir frequently to avoid scorching. You can also add queso to nachos or tostadas and heat them in the oven.
Nutrition
Calories: 163kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 375mg | Potassium: 278mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 5mg | Calcium: 13mg | Iron: 2mg