Description
A creamy, dairy-free cashew queso that’s rich, flavorful, and perfect for dipping tortilla chips. Infused with spices, lime, and a hint of heat, it’s a plant-based twist on a classic favorite.
Ingredients
Scale
- 1 ½ cups soaked raw cashews
- 1 cup boiling water
- ⅓ cup nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon onion powder
- 1 clove garlic
- 1 tablespoon tomato paste
- 1 ½ tablespoons hot sauce
- Juice of 1 lime
- 1 teaspoon salt
- Tortilla chips, for serving
- Chopped cilantro, for garnish
- Diced tomato, for garnish
- Pickled jalapeños, for garnish
Instructions
- Soak raw cashews in water for at least 4 hours or overnight, then drain.
- In a high-speed blender, combine soaked cashews, boiling water, nutritional yeast, cumin, paprika, onion powder, garlic, tomato paste, hot sauce, lime juice, and salt.
- Blend until smooth and creamy, adding more water if needed to reach desired consistency.
- Taste and adjust seasoning if necessary, adding more salt, hot sauce, or lime juice as desired.
- Transfer to a serving bowl and top with chopped cilantro, diced tomato, and pickled jalapeños.
- Serve immediately with tortilla chips for dipping.
Notes
- Soaking cashews softens them and ensures a creamy texture for the queso.
- Use a high-speed blender for the smoothest result.
- Adjust the heat by adding more or less hot sauce or jalapeños.
- Leftover queso can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes (plus 4 hours soaking time)
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg