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Introduction
In Tex-Mex cuisine, queso dip is an iconic staple, a gooey, cheesy indulgence that's hard to resist. But what if you could enjoy all the craveable richness of queso without the dairy? This healthy lentil queso is a modern plant-based twist on the classic, bringing together the culinary traditions of Mexico and the Middle East. Lentils have been a staple in Middle Eastern cuisine for centuries, prized for their protein content and versatility. By blending them with cashews and a symphony of spices, this queso captures the essence of melted cheese while providing a nutritious, fiber-rich, and dairy-free alternative that's perfect for sharing with friends and family.
Ingredients
• 1 cup cooked brown lentils
• 1/2 cup raw cashews, soaked in water for at least 2 hours
• 1/2 cup vegetable broth or water
• 1/4 cup nutritional yeast
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon chipotle powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
Step 1:
Drain and rinse the soaked cashews.
Step 2:
In a high-speed blender or food processor, combine the drained cashews, cooked lentils, vegetable broth or water, nutritional yeast, lime juice, chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper.
Step 3:
Blend the mixture on high speed until smooth and creamy, about 2-3 minutes, stopping to scrape down the sides as needed.
Step 4:
Taste and adjust seasoning if needed, adding more lime juice for tanginess, chipotle powder for heat, or salt for flavor.
Q: Can I use a different type of lentil?
A: Yes, you can use other varieties of cooked lentils like green or red lentils, but the texture and flavor may vary slightly.
Q: Is this queso dip gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth or water.
Q: How long does the queso dip last in the refrigerator?
A: The queso dip will keep in the refrigerator for up to 5 days when stored in an airtight container.
• For a spicier queso, add an extra 1/2 teaspoon of chipotle powder or a finely chopped chipotle pepper in adobo sauce.
• If you don't have time to soak the cashews, you can use raw cashew butter instead. Substitute 1/4 cup of cashew butter for the raw cashews and water.
• For a richer flavor, try using vegetable broth instead of water.
• This recipe is vegan, gluten-free, and nut-free (if you use cashew butter instead of raw cashews).
• For a thicker dip consistency, reduce the amount of vegetable broth or water.
Transfer the queso dip to a serving bowl and serve warm with tortilla chips, fresh vegetables, or your favorite dippers.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if needed to thin out the consistency.
Soak the cashews at least 2 hours in advance, or overnight for best results. The blending process goes quickly, so have all the ingredients prepped and ready to go before starting.
- For a smoother texture, soak the cashews for longer or use a high-powered blender.
- Adjust the amount of chipotle powder to your desired level of heat.
- If the queso seems too thick, add a splash of vegetable broth or water to thin it out.
For a cheesy flavor, add 1-2 tablespoons of vegan cheese shreds or a sprinkle of smoked paprika. For a creamier texture, substitute 1/4 cup of the broth with vegan cream cheese or cashew cream.
This queso dip pairs well with crisp beers, margaritas, or non-alcoholic beverages like agua fresca or iced tea. Serve it as an appetizer with fresh vegetables, tortilla chips, or as a topping for tacos or nachos.
All seasons
This recipe is nut-free if using cashew butter instead of raw cashews. It is also dairy-free, egg-free, and vegan.
