Healthy Vegan Queso
Ready to eat in 10 minutes, this healthy vegan queso will quickly become a staple in your house! It's ultra rich and creamy from the cashew base and get's it's perfect flavor from a mix of spices and nutritional yeast. Serve it warmed up with your favorite chips, crackers, or veggies or meal prep for the week to serve on burrito bowls, tacos, etc!
Ingredients
Queso dip
- 1 cup cashews Soaked *See notes
- 1 red bell pepper
- 1/4 cup nutritional yeast
- 1/2 jalapeno *more as desired
- 1/4 red onion chopped
- 3 tbsp lemon juice
- 2 tbsp tahini
- 2-3 garlic cloves
- 1/4 cup unsweetened milk of choice (i used cashew) *more as needed
- 1/2 4oz can diced green chiles
- 1 tsp sea salt
Topping ideas
- pico de gallo
- chopped cilantro
- diced jalapeno
Instructions
- Add all of the ingredients to a high-powered blender, adding the milk first.
- Blend a few minutes, scraping down the sides as needed, until SUPER smooth.
- Taste and adjust the seasoings/flavors as needed. If your mixture is too thick for your liking, you can add a splash more milk, but you wont want to add too much as it'll become watery and won't thicken up.
- You can heat the queso in a bowl in the microwave or a pot on the oven on low before serving.
Notes
*To soak the cashews, I like to add them to a small pot and cover them with water (cover them with enough water that they're completely covered). Place the pot on the stovetop over medium-high heat, bringing it to a boil. Once boiling, turn off the heat but leave the pot on the stove. Let them soak in the hot water for at least 20 minutes. Strain, then add to the blender.