Description
This Vegan Queso Dip is a creamy, dairy-free cheese alternative made with wholesome ingredients like cashews or vegetables and nutritional yeast. Smooth, flavorful, and easy to prepare, this vegan queso dip is perfect for nachos, tacos, or dipping chips and veggies.
Ingredients
- 1 cup raw cashews (soaked) or 1 cup cooked potatoes and 1/2 cup cooked carrots
- 1/4 cup nutritional yeast
- 3/4 cup plant-based milk (plus more as needed)
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice or apple cider vinegar
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder or paprika
- 1 small jalapeño (optional)
- 1/3 cup salsa or diced tomatoes with green chilies (optional)
Instructions
- If using cashews, soak them in hot water for 15 to 20 minutes, then drain.
- Add the soaked cashews or cooked vegetables, nutritional yeast, plant-based milk, olive oil, garlic, lemon juice, and spices to a blender.
- Blend until completely smooth and creamy.
- Taste and adjust seasoning as needed.
- If the queso is too thick, add more plant-based milk and blend again until desired consistency is reached.
- Stir in salsa, diced tomatoes, or jalapeños if using for added flavor and texture.
- Serve immediately or warm gently on the stove, stirring frequently.
Notes
Cashews create a richer, creamier texture, while potatoes and carrots offer a lighter, nut-free option.Nutritional yeast is key for achieving a cheesy flavor.Adjust spice level by adding more or less jalapeño or chili powder.For a smoky flavor, use smoked paprika instead of regular paprika.Add a splash of milk when reheating to maintain a smooth texture.
