Description
A creamy, cheesy dip made with vegan ingredients that’s perfect for dipping or drizzling on tacos.
Ingredients
Scale
- 1 cup raw cashews, soaked
- 1 cup water
- 1 tablespoon nutritional yeast
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 cup diced tomatoes (fresh or canned)
- 1/4 cup chopped jalapeños (optional)
Instructions
- Drain the soaked cashews and add them to a blender with water, nutritional yeast, lime juice, garlic powder, onion powder, smoked paprika, and salt.
- Blend until smooth and creamy, adding more water if necessary.
- Stir in diced tomatoes and jalapeños if using.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
- This queso can be stored in the refrigerator for up to a week.
- Reheat gently on the stove or in the microwave, adding a splash of water if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg