Best Vegan Queso Dip Recipe (Dairy-Free)
Best Vegan Queso Recipe you'll taste ever! Whip up this plant-based dipwith an incredibly yummy cheesy flavor and a rich & creamy texture as a savory appetizer or quick snack.This spicy homemade dip is naturally dairy-free, lactose-free, chipotle-free, and gluten-free. Bonus: it's surprisingly easy to make in just 10 minutes!
Equipment
- 1 High-powered blender
Ingredients
- 1 cup raw cashews soaked for at least 5 minutes in hot, boiling water, drained
- ¾ cup oat milk or any unsweetened plant-based milk (do not recommend coconut milk)
- 1 smal fresh red chili pepper finely chopped (~1 heaping tablespoon chopped chili)
- 2 tablespoon sundried tomatoes chopped
- 3 tablespoon nutritional yeast
- ½ teaspoon fine sea salt
- 1 teaspoon chili powder
- 1 teaspoon hot red pepper flakes
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
Instructions
- Soak the cashews in 1 cup of hot, boiling water for about 5 minutes or longer to help them soften up. The longer you let them soak, the softer they will become, and the creamier the consistency of your queso will turn out.
- Place soaked & drained cashews, finely chopped chili pepper, sliced sundried tomatoes, nutritional yeast, oat milk, salt, and spices in a high-powered blender. Process until you get a smooth consistency. Taste and adjust salt or spices if needed.
- You can enjoy this healthy dip at room temperature or you can transfer it to a small saucepan and heat it up on the stovetop over medium-low heat. Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.
Notes
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- Don't skip cashews soaking. Even if you have a high-powdered blender don't skip the soaking step. By soaking the cashews, not only will you get that gorgeously creamy texture but this will also boost their nutrition and improves digestion. If you don't have a high-powered blender you can still reach a smooth texture by soaking cashews longer (overnight will be the best option).
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- Use raw cashews always. Don't use roasted and salted since this will significantly change the flavor of the dip.
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- Adjust the thickness. I get the perfect texture and flavor with the listed ingredient measurements. Nonetheless, if you think your homemade sour cream is too thick feel free to add a bit more water, or non-dairy milk.
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- Adjust the spiciness. If you prefer it mildly spiced or want to make kid-friendly queso simply replace the chili with red bell pepper, omit hot pepper flakes and reduce the amount of chili powder.
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- Add toppings. For more flavor, texture, and decoration top it with chopped parsley, and finely diced chili pepper, or sprinkle with red pepper flakes.
Nutrition
Calories: 159kcalCarbohydrates: 13gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 224mgPotassium: 331mgFiber: 2gSugar: 5gVitamin A: 346IUVitamin C: 12mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!