Vegan Queso - Dairy Free Queso Recipe
Servings: 6
Calories: 259kcal
This Vegan Queso will blow your mind! Who knew a dairy-free queso dip could be SO creamy and taste so cheesy?Step-by-step photos can be seen below the recipe card.
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Ingredients
- 2 cups raw, unsalted cashews soaked in water for 5-24 hrs and drained
- ⅓ cup Bob's Red Mill Nutritional Yeast
- ½ cup unsweetened almond milk
- 2 teaspoons coarse sea salt
- 1 tablespoon fresh lime juice
- ½ teaspoon chili powder
- ¼ cup chopped fresh cilantro plus more for garnish
- 10 ounces diced tomatoes with green chiles drained (1 can)
Instructions
- Important Note: Make sure to soak the cashews for at least 5 hours or up to overnight before starting this recipe. Soaking the cashews helps give this queso its signature cheesy texture.
- Place all the ingredients except the tomatoes in a food processor or high-powered blender. Blend on high until fully smooth. You may need to stop the food processor and stir a few times to get the right consistency.2 cups raw, unsalted cashews, ⅓ cup Bob's Red Mill Nutritional Yeast, ½ cup unsweetened almond milk, 2 teaspoons coarse sea salt, 1 tablespoon fresh lime juice, ½ teaspoon chili powder, ¼ cup chopped fresh cilantro
- Transfer the mixture to a small skillet or saucepan and stir in the can tomatoes.10 ounces diced tomatoes with green chiles
- Heat over medium/low heat, stirring occasionally, until the "queso" is warm to your liking. Be careful to not burn the edges. You can also eat this cold, but we love how it tastes heated up.
- Garnish with more cilantro and serve with your favorite chips.
Video
Nutrition
Calories: 259kcal | Carbohydrates: 16g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 815mg | Potassium: 431mg | Fiber: 3g | Sugar: 4g | Vitamin A: 151IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 4mg