EASY CASHEW QUESO (dairy-free)

Updated: May 20

This vegan Cashew Queso takes 5 minutes to make with pantry ingredients in one container! It's cheesy and creamy with a hint of heat making it a perfect addition to your Mexican-inspired dishes. Add a healthy drizzle over sheet-pan nachos, enchiladas, tacos, burritos and tostadas - or enjoy as a dip with tortilla chips and guacamole.


Yields about 1 1/2 cups


Ingredients:

  • 1 cup raw cashews* (see note)

  • 1 cup boiling water

  • 1 (4 ounce) can diced green chiles, mild

  • 2 Tbsp Frank’s Original Red Hot (or less if sensitive to a little spiciness)

  • 3 Tbsp nutritional yeast

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp turmeric powder

  • 1/4 tsp sea salt, or to taste

  • 8 twists freshly ground black pepper

Method:

  1. To a high-speed blender, add all the ingredients. Combine until smooth and creamy, about 1-2 minutes.

  2. Taste and adjust seasonings - adding more Frank’s for heat, and salt for saltiness.

*NOTE: If you don’t have a high-speed blender, soak the cashews in hot water for one hour. Blend all ingredients in a food processor or blender until smooth and creamy, about 4 minutes or so.

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