Easy Vegan Queso Dip
This easy vegan queso is made with a creamy blend of cashews, zesty spices, and savory chili tomatoes. Skip the dairy and enjoy this delicious dip perfect for tortilla chips.
Print TRADITIONAL Recipe
Servings: 8
INGREDIENTS
- 1 Cup Cashews (Raw or Roasted, Either Is Fine)
- 1 ½ Cup Water
- 2 tbsp Lemon Juice
- 1 tbsp Taco Seasoning
- ¼ Cup Nutritional Yeast
- 1 Can Diced Green Chili Tomatoes (10 oz)
- 1 Bag Tortilla Chips
Optional Garnish
INSTRUCTIONS
- Bring a small saucepan of water to boil. Add cashews and cook for 10 minutes. Drain cashews and add to a high-powered blender.Note: You can use either raw or roasted cashews.1 Cup Cashews
- Add water & seasonings to blender and blend until smooth and creamy. The mixture will likely be very thick, so add water to thin out to desired consistency.1 ½ Cup Water, 2 tbsp Lemon Juice, 1 tbsp Taco Seasoning, ¼ Cup Nutritional Yeast
- Add queso to a saucepan and add tomatoes (including liquid). Mix together and heat on low until heated through. Mix often to prevent burning. Queso thickens as it warms, so add additional water to thin out to desired consistency.1 Can Diced Green Chili Tomatoes (10 oz)
- Taste mixture and add salt as needed.
- Garnish with cilantro or chunky salsa, if desired.Cilantro, Chunky Salsa
- Serve with favorite tortilla chips.1 Bag Tortilla Chips