Vegan Cashew Queso Dip

Vegan Cashew Queso



1 cup raw cashews
3 cups water
1 tsp kosher salt
1 1/2 tsp cayenne, or to taste
1 tsp chili powder
½ tsp garlic granules
½ tsp onion powder
½ tsp turmeric
½ tsp smoked paprika

½ cup nutritional yeast
1 4 oz can green chilies
1 jalapeño, chopped
1 tsp apple cider vinegar
1 tsp mustard
Hot sauce, to taste


In a small saucepan, boil water and cashews for 15 minutes. Drain, reserving 1 cup liquid.
In a small bowl, mix together salt, cayenne, chili powder, garlic, onion powder, turmeric, and smoked paprika.
To a blender add cashews, ½ cup reserved water, spices, nutritional yeast, canned chilies, jalapeño, cider vinegar, mustard, and a splash of hot sauce.
Blend until smooth, adding a little more water if needed. Taste, adjust seasonings if desired. Makes about 2 cups.


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Vegan Cashew Queso Dip
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