Vegan Cashew Queso
User Reviews
4.8
240 reviews
Excellent
Vegan Cashew Queso
Report
This Vegan Queso dip tastes like the classic version made with a melted block of orange cheese, but it gets its creaminess from cashews, instead! It's the perfect dip for tortilla chips, and also makes a delicious topping for nachos, burrito bowls, and more.
Share:
Ingredients
- 1 cup raw cashews , soaked for up to 4 hours and drained
- 6 tablespoons water
- 1 teaspoon sea salt
- 1.5 tablespoons fresh lemon juice
- 3 tablespoons nutritional yeast
- 1/2 teaspoon Turmeric
- 1 (14.5 oz) can diced tomatoes with green chilies
Instructions
- Place the cashews in a bowl and cover them with the 6 tablespoons hot water to help them soften up. This step is optional if you have a high-speed blender, but it can help them break down faster.
- While you wait, measure the lemon juice, nutritional yeast, turmeric (for color), and salt, and add them to the blender. Open the can of diced tomatoes with green chilies, and drain their juices directly into the blender, to help add more flavorful liquid for blending.
- Add in the cashews and their soaking water to the blender, and blend until the mixture is totally smooth, about 60 to 90 seconds. Stop and scrape down the sides of the blender as needed, and add an extra splash of water to help facilitate blending, if you need to.
- Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chilies. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies. (Note: The sauce will thicken as it warms up, so feel free to add an extra splash of water, as needed to thin it out again.)
- Leftover queso can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so let it come to room temperature before serving, or warm it up with an extra splash of water to thin out the texture again.
Notes
- Nutrition information is for roughly a 1/4 cup of dip, assuming you get 2 cups of queso from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
- See the FAQ section in this post for substitution ideas.
Nutrition Information
Show Details
Calories
110kcal
(6%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
298mg
(12%)
Potassium
265mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
60IU
(1%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 298mg | 12% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
240 reviews
Excellent
Other Recipes
You'll Also Love
