Ingredients
- 1 cup raw cashews
- 2 ½ cups hot water, divided
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh salsa
- 2 cloves garlic, roughly chopped
- 1 teaspoon ancho chile powder
- 1 teaspoon Dijon mustard
- ¾ teaspoon ground cumin
- ¾ teaspoon kosher salt
Why This Recipe Is So Tasty
This creamy dip is perfect for those avoiding dairy but still craving a rich and cheesy flavor. It’s made with wholesome ingredients that come together quickly for a satisfying snack. Plus, it’s versatile and can fit into many diets without sacrificing taste.
Quick Kitchen Tips
- Use fresh ingredients for the best flavor and texture.
- Stir constantly while heating to prevent the mixture from sticking or burning.
- Adjust the spice level by adding more or less chili powder or jalapeño.
- Stir constantly while heating to prevent the mixture from sticking or burning.
- Adjust the spice level by adding more or less chili powder or jalapeño.
Directions
Place the cashews in a bowl and pour half of the hot water over them. Let them soak for about 5 minutes, then drain off the water. Next, add the soaked cashews to a blender along with the remaining hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and a pinch of salt. Begin blending on a low speed, gradually turning it up until everything is smooth and creamy—this should take around 2 minutes. If the queso feels too thick, just add a little more hot water until it reaches the consistency you like. Give it a quick taste and adjust the seasoning if needed, then it’s ready to enjoy!
Serving Ideas For Family Meals
Enjoy this warm dip with tortilla chips, fresh veggies, or as a topping for tacos and baked potatoes. It also pairs well with grilled meats or mixed into pasta for an extra cheesy touch without the dairy.
Storing Food Safely
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. Avoid overheating to prevent separation.
Frequently Asked Questions
Can I use roasted cashews instead of raw cashews?
Raw cashews blend into a creamier texture, but roasted cashews can work if you prefer a nuttier flavor. Soak them the same way before blending.
How long can I store this queso?
Store it in an airtight container in the fridge for up to 4 days. Stir well before serving.
Can I make this recipe in advance?
Yes, it tastes great made ahead. Just keep it refrigerated and warm slightly before serving if needed.
What can I use instead of nutritional yeast?
Nutritional yeast adds a cheesy flavor, but you can omit it or try a small amount of vegan cheese or miso paste.
How spicy is this queso?
It has a mild to medium heat from the ancho chile powder and salsa, but you can adjust the amount to your taste.
Can I use regular mustard instead of Dijon?
Dijon mustard adds a smooth tang, but you can substitute with yellow mustard if that’s what you have.
Is this queso good for dipping chips only?
It’s great as a dip but also works well as a sauce for tacos, nachos, or drizzled over roasted veggies.
What if I don’t have a high-speed blender?
Soak the cashews longer (about 1 hour) to soften them more, then blend in smaller batches for a smoother texture.
