.svg)
Sign Up for new Healthy Recipes
Introduction
Dating back to ancient Mesoamerican civilizations, queso dips have been a beloved staple in Mexican cuisine for centuries. Traditionally made with melted cheese and spices, this plant-based twist on the classic queso dip is a modern, health-conscious take that celebrates the natural creaminess of cashews. This dairy-free dip is not only a delicious alternative for those with dietary restrictions but also a testament to the versatility and creativity of plant-based cooking. With its vibrant flavors and creamy texture, it's sure to become a staple at your next gathering or a guilt-free snack for any day of the week.
Ingredients
• 1 cup (150g) raw cashews
• 1/2 cup (120ml) water
• 1/4 cup (60ml) fresh lemon juice
• 2 tablespoons (30ml) olive oil or avocado oil
• 1 tablespoon (10g) nutritional yeast
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
Step 1:
If using unsalted cashews, soak them in water for at least 4 hours or overnight. Drain and rinse before using.
Step 2:
Add the soaked cashews, water, lemon juice, olive oil or avocado oil, nutritional yeast, cumin, chili powder, garlic powder, and salt to a high-speed blender or food processor.
Step 3:
Blend or process on high speed until the mixture is completely smooth and creamy, about 2-3 minutes, stopping occasionally to scrape down the sides as needed.
Step 4:
If the dip is too thick, add more water, 1-2 tablespoons at a time, and blend again until the desired consistency is achieved.
Step 5:
Taste and adjust the seasoning if desired, adding more salt, chili powder, or other spices to taste preferences.
Q: Can I use raw cashews without soaking them?
A: While using unsoaked cashews is possible, soaking them first will result in a smoother, creamier texture for the dip. Soaking helps soften the cashews and makes them easier to blend into a velvety consistency.
Q: Can I use a different type of nut or seed instead of cashews?
A: Cashews are recommended for this recipe due to their mild flavor and creamy texture when blended. However, you could try substituting blanched almonds, macadamia nuts, or raw sunflower seeds, keeping in mind that the flavor and texture may vary slightly.
Q: Can I make this dip ahead of time?
A: Yes, you can make the cashew queso dip up to a few days in advance. Store it in an airtight container in the refrigerator and give it a good stir or blend before serving, adding a splash of water or plant-based milk to thin it out if needed.
• For a thinner dip, add more water, 1-2 tablespoons at a time.
• Substitute nutritional yeast with grated Parmesan cheese for a non-vegan option.
• Adjust spices to taste preferences. Add more chili powder for extra heat.
• Soak cashews in water for at least 4 hours or overnight for a smoother texture.
• This dip is gluten-free, dairy-free, and vegan, making it suitable for various dietary restrictions.
Transfer the cashew queso dip to a serving bowl and serve immediately with tortilla chips, fresh vegetables, or your favorite dippers. Garnish with fresh cilantro or jalapeño slices, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The dip may thicken slightly when chilled; simply stir in a splash of water or plant-based milk to achieve the desired consistency before serving.
Soak the cashews ahead of time to ensure a smooth, creamy texture. The dip itself comes together quickly once the cashews are soaked and the ingredients are measured out.
- For a richer, creamier texture, soak the cashews for at least 8 hours or overnight.
- Adjust the amount of water to achieve your desired consistency, starting with less and adding more as needed.
- Use fresh lemon juice for the best flavor; bottled lemon juice can taste slightly bitter.
For a spicy kick, add diced jalapeño or a dash of hot sauce to the dip. For a smoky flavor, substitute smoked paprika for some of the chili powder.
Pair the cashew queso dip with tortilla chips, fresh vegetables like carrots, celery, and bell peppers, or serve it as a topping for baked potatoes, tacos, or nachos. For a refreshing beverage pairing, consider margaritas, Mexican lagers, or fruity non-alcoholic agua frescas.
This cashew queso dip can be enjoyed year-round, but it may be particularly appealing during the warmer months when appetizers and dips are in high demand.
This recipe is free from dairy, gluten, soy, and eggs. However, it contains cashews, which are tree nuts.
