I am currently obsessed with this super easy Vegan Queso Dip. I made it in minutes (soak free version!) and drizzled it on just about everything last night at dinner. Cheezy, with loads of spice, a hint of lime and fresh cilantro on top. This silky, cashew-based dip or sauce is a versatile, boldly flavored recipe that I hope you try!..
Shoutout to my friend Kristy of KeepinItKind.com for hosting a blogger prop swap party last week. This pretty pink-ish plate was one of the goodies I walked away with! love it with the bright orange and teal color combo.
Did you guys see Boyhood? That amazing, Oscar-winning movie that was filmed over the course of 12 years? Great movie! But really, what I must talk about today was the scene in the end. There is a scene where the boy and his girlfriend (I think it was his girlfriend), and sitting in a restaurant, at a cozy booth, mellow music humming in the background, groggy faded yellow lights hanging overhead, musty thick air. They are chatting quietly over a giant, warm and silky bowl of queso. Side of chips. They were eating it as if it were guacamole.
Me with “food blogger brain” even when I watch movies, was pretty inspired. and I had never seen this before! Sure, I know of queso, but ‘just a bowl and some chips’ got me going. Maybe it is a southwest thing or maybe I just haven’t been paying attention enough. Or maybe I have been vegan too long and missed that cheezy trend. Ha. Ha.
But anyways, the point is. And I do have a point. THAT bowl of queso was so fun and friendly. I love this: two people, a pile of chips or veggie sticks, chatting over a bowl of queso. Sooo, vegan version.
My Queso. I think this Queso is unique, mostly, for the Cajun spice blend that I chose to use. Instead of traditional Mexican spices, the Cajun blend gives it a hint of New Orleans flair. But you could substitute with a basic chipotle powder or another spicy red pepper blend.
I have seen plenty of vegan queso recipes online, most of them using cashews, and I agreed that cashews make the creamy dreamiest sauces and dairy-free dips, so I went with a cashew base, loads of spices, splash of non-dairy milk, water to thin and some cheezy nutritional yeast too.
My queso is a bit on the thick and creamy side, but if you want to thin it out, simply add a bit more water. I promise the flavor will still be intense. And tip: for more heat in a flash, add in a few pinches of cayenne.
Queso is best served warm and creamy. If you place this dip in the fridge it will firm up quite a bit and become more of a cheese spread … also delicious!
Dive into a bowl of Queso and grab a friend while you are at it!…
Easy Vegan Queso
- 1 1/4 cups cashews, raw
- 1/3 cup nutritional yeast
- 1 cup water (+ additional as desired to thin out consistency)
- 1/2 cup non-dairy milk (or more water)
- 2 Tbsp green chilies (canned) — or 1 jalapeño, seeds removed
- 1 tsp Cajun Seasoning Blend — or 1/2 tsp chipotle powder
- 1/2 tsp cumin powder
- 1 tsp turmeric
- cilantro – garnish
- lime – garnish
- 1/3 tsp salt – or to taste
- Boil 4 cups of water in a large pot. Add the cashews. Boil for 2-3 minutes then turn off heat and strain out cashews.
- Add all ingredients to a high speed blender like a Vitamix. Blend from low to high until silky smooth. Blend long enough and at a high enough speed so that the queso becomes slightly warm.
- Do a taste test and add more water if you like a thinner consistency.
- Serve! Store in fridge, covered until ready to serve. Best served warmed.
Yield: 2 cups
Prep Time: 00 hrs. 10 mins.
Total time: 10 mins.
Tags: appetizer,sauce,vegan queso,queso,cashews,cheese,easy,vitamix,blender recipe,vegan,dairy-free,cheezy
Based on six servings – Nutritional Info:
ps. Thank you to everyone who has checked out my “Start a Food Blog” blogpost! I am SO SO excited to start seeing your blogs as you send them my way.