Dairy-Free and Vegan Cashew Queso
This dairy-free, vegan cashew queso is a quick plant-based dish. We use nutritional yeast and spices to transform cashews into a delicious dipper or topping.
Adapted from Minimalist Baker.
Servings: 8 servings (about 2 cups)
Calories: 100kcal
Ingredients
- 1 cup raw unsalted cashews
- Water
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ¼ teaspoon turmeric powder optional, for color
- 1 chipotle pepper in adobo sauce or less, if you don’t like heat
- 1 teaspoon sriracha or your favorite hot sauce
Instructions
- Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
- Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add 1 cup of water, the nutritional yeast, the salt, the garlic powder, the cumin, the chili powder, the turmeric, the chipotle in adobe, and the sriracha, and blend on high until very smooth—about three minutes.
- Store in covered container in the fridge for up to 10 days.
Video
Notes
- Quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.
- Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil, and continue boiling for 10 minutes. Drain and rinse before proceeding.
Nutrition
Serving: 0.25cup | Calories: 100kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 163mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 1mg
