This is my new favorite recipe. Regular queso messes my stomach up, but I love cheese. This is a really great alternative that doesn’t make me miss the real cheese dip. It’s cheesy, but also not super oily like regular queso.
- Here are some things to add in to the dip to change it up:
- Chipotle in adobo
- Smoked chili powder
- Sriracha (has garlic)
- Adding some bacon or mexican chorizo on top as a queso con carne
Vegan Queso Cheese
Servings 2 Cups
Equipment
- High Speed Blender
Ingredients
- 3/4 cup Hot water
- 1 cup Cashews
- 2 tbsp Nutritional yeast
- 1/2 tsp Ground cumin
- 1 tsp Chili powder
- 1/2 tsp Salt
- 1 tbsp Hot sauce
- 1 clove Garlic optional
Instructions
- No need to soak the cashews. You can use hot or cold water for this recipe. I've used cold water before and it makes a slightly more chunky/grainy dip than using hot water.
- Add all ingredients to a high speed blender. I use my ninja smoothie blender. It is 1100W.
- Blend until desired consistency.
- You can store the dip in the refrigerator for up to a week.