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Creamy Vegan Cashew Queso - Olivia Adriance
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5 from 2 votes

CREAMY CASHEW QUESO

This vegan, dairy-free Cashew Queso may just be the star of your next tailgate or game day party. Best served with a bag of grain-free tortilla chips! 
Prep Time4 hours 10 minutes
Total Time4 hours 10 minutes
Course: Appetizer, Sides
Cuisine: American
Keyword: Cashews, Dairy-free queso, Finger food, Football food, Queso
Servings: 6
Author: Olivia Adriance

Ingredients

Queso:

  • 1 ½ cups soaked raw cashews (see note)
  • 1 cup boiling water
  • ⅓ cup nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 1 clove garlic
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons hot sauce
  • Juice of 1 lime
  • 1 teaspoon salt

Serve with:

  • Tortilla chips (I used Siete Foods Dip Chips)
  • Chopped cilantro
  • Diced tomato
  • Pickled jalapeños

Instructions

  • Add the cashews with the boiling water to a blender with the remainder of the queso ingredients (nutritional yeast, cumin, paprika, onion powder, garlic, tomato paste, hot sauce, lime juice, and salt). Blend on high for 1 minute.
  • The queso is best served warm so I suggest pouring it into an oven-safe dish and keeping it warm until you’re ready to devour!
  • Serve with chopped cilantro, diced tomato, pickled jalapeño, and (of course) plenty of tortilla chips.
  • ENJOY!

Notes

Cashews should be soaked for at least 4 hours, or ideally overnight. If you’re short on time, you can boil them for 10 minutes to soften.

Nutrition

Calories: 194kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 501mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 3mg