Vegan Cashew Queso Dip (Dairy-Free)
This vegan cashew queso dip is a creamy, dairy-free, plant-based sauce that blends cashews, oat milk, and bold spices into a rich and cheesy-style dip. It’s an easy 10-minute recipe that’s perfect for snacking, parties, or drizzling over your favorite meals.
Equipment
- 1 High-powered blender
Ingredients
- 1 cup raw cashews soaked for at least 5 minutes in boiling water, drained
- ¾ cup unsweetened oat milk or any plant milk
- 1 red chili pepper finely chopped
- 2 tablespoons oil-packed sundried tomatoes chopped
- 3 tablespoons 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
- Place raw cashews in a bowl and cover with hot water. Let them soak for at least 5–10 minutes (or longer for an even creamier texture), then drain.
- Add soaked cashews, oat milk, red chili pepper, sun-dried tomatoes, nutritional yeast, salt, and spices to a high-speed blender.
- Blend until completely smooth and creamy. Taste and adjust seasoning as needed. Add a splash more oat milk if you prefer a thinner consistency.
Notes
- Always use raw cashews for the creamiest texture and best neutral flavor.
- The dip thickens as it sits—add a little oat milk when reheating if needed.
- For a smoother blend, soak cashews longer or use a high-powered blender.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving again, or re-blend for a silky texture.
Nutrition
Calories: 165kcalCarbohydrates: 13gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 236mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 395IUVitamin C: 16mgCalcium: 58mgIron: 2mg
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