Cashew Queso with Nutritional Yeast (vegan)
Ready in 5 minutes, with no soaking, this umami-packed cashew queso is so creamy and satisfying, you’ll want to drizzle it over everything! Seriously: dairy free nacho cheese never tasted so good.
Equipment
- High Speed Blender see note about using a regular blender!
Ingredients
Cashew Queso
- 1 ¼ cup raw cashews
- 1 ¼ cup water reduce to 1 cup for a thicker dip
- ¼ cup nutritional yeast
- 2 teaspoons chili powder the seasoning blend, not ground chilis
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika sweet or smoky
Optional, for a bit of heat. Choose one...or more, go for it!
- 1 can diced green chilis
- hot sauce Frank's or Valentina's are both good here
- diced jalapeño fresh or pickled
Instructions
- Pop the cashews, water, nutritional yeast, chili powder, salt, garlic powder, cumin and paprika into a high speed blender. Blend, starting low and increasing to high, for a full minute, until super smooth.
- Give it a taste: want heat? Add as much as you want. Needs brightness (chili powders can taste different) add a teaspoon of apple cider vinegar or lemon juice.
- This queso keeps really well in a jar in the fridge for 3-4 days...although I doubt it will last that long!
Notes
Don't have a high speed blender? Then soaking the cashews actually does help. Here's the quickest way to do it: pop the cashews into a small pot with plenty of water and bring to a boil. Let the cashews boil for 5 minutes. Drain and rinse and then use as above.