I have made this Vegan Queso Dip with Cashews so many times the last couple of years. I have non-vegan friends who request this dip at every get together, whether it’s for a Superbowl party, Fourth of July or just a Friday night! People can not BELIEVE this Queso Dip is non-dairy. It tastes better than the super processed, disease promoting alternative, I promise! My kids love this, my friends love this, I can’t get enough…Just melty, cheesy goodness.
This stuff is excellent with plain old chips. To make it healthier, bake your own chips. Take some corn tortillas, cut them into triangles, and bake at 350 degrees for 10-15 minutes until crispy.
Vegan Queso also makes plain old beans and rice way more exciting. Add some roasted peppers and onions, chopped lettuce and guacamole for an amazingly yummy Mexican bowl.
I use raw cashews in several dishes; they are one of the more expensive ingredients I buy on a regular basis. I try to limit how many cashews I use in a week, and I usually buy them in bulk at Winco. Right now, they are about $5 per pound in Oregon where I live. 🙂 SO totally worth it though!
If you are looking for a plant strong dish to take to a potluck or party of any kind, this Vegan Queso with Cashews will satisfy. It’s sure to please vegetarians AND meat eaters; I doubt anyone would even guess it was vegan if you didn’t tell them!
This recipe makes quite a bit, but if there are going to be 10 or more people at an event I would double it just to make sure there would be enough to go around. If you have leftovers, you can refrigerate it and re-warm it either on the stovetop or in the microwave.
Adapted from this recipe.
Vegan Queso Dip with Cashews
- 2 cups raw cashew pieces, soaked in warm water for at least 1 hour and then drained
- 1/2 cup water
- 4 tbsp fresh lemon juice; from about 2 small lemons
- 2 tsp salt, or to taste
- 1/2 cup nutritional yeast
- 28 oz canned Rotel tomatoes and green chiles
Add the drained soaked cashews, water, lemon juice, salt and nutritional yeast to a high powered blender. Drain the juice from the tomatoes and green chiles and add the liquid to the blender as well (don't add the tomatoes and green chiles yet). Blend on high for a few minutes until very smooth.
Add the "cheese" sauce and the Rotel tomatoes and green chiles to a medium pot. Stir well and warm gently over low-medium heat. Be careful not to burn the queso; stir frequently while warming. The mixture will thicken slightly.
Serve while warm with tortilla chips or in a burrito bowl along with brown rice, black beans, roasted peppers and onions and lettuce. YUM!