Vegan Cashew Queso
User Reviews
4.8
Vegan Cashew Queso
Description
This Vegan Cashew Queso starts by soaking raw cashews to soften them, which helps achieve a creamy, smooth consistency when blended with water, lemon juice, salt, nutritional yeast, and turmeric for color. The addition of diced tomatoes with green chilies adds a mild heat and freshness. Blending the ingredients until fully smooth forms a bright yellow, cheese-like base. It can be served warm by gently heating to combine flavors and improve texture.
The flavor balances acidity from lemon juice with the umami and mild spice from nutritional yeast and chilies, while turmeric lends an appealing golden hue without overpowering the taste. The dip is versatile for serving with chips, vegetables, or as a sauce substitute.
Warming the queso gently preserves its creamy texture without causing separation. Adjusting salt and spice to taste before serving ensures a balanced flavor profile. The recipe’s note on nutrition references typical serving size estimates and encourages looking at substitution guidance for different dietary or texture preferences.
Ingredients
- 1 cup cashew nuts soaked for up to 4 hours and drained, raw
- 6 tablespoons water
- 1 teaspoon salt sea salt
- 1.5 tablespoons lemon juice fresh
- 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
- Soaking cashews softens them for a smoother blend but can be skipped if using a high-speed blender.
- A gentle warming before serving helps meld flavors and improves dip consistency.
- Taste and adjust salt or lemon juice to balance acidity and saltiness as needed.
- This queso serves well with chips, veggies, or as a cheese sauce alternative.
- Refer to substitution ideas for variations in nuts or seasoning based on dietary preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
