This creamy, plant-based Smoky Cashew Queso Cheese Dip is a delicious and healthier alternative to traditional queso. Made with rich cashew pulp, zesty spices, and a touch of lime, it’s packed with bold, cheesy flavor without the dairy. Vibrant red tomatoes and green chilies are folded into the dip, adding bursts of color and a hint of heat for the ultimate crowd-pleaser. Perfect for dipping tortilla chips, drizzling over nachos, or using as a topping for your favorite Tex-Mex dishes, this queso is sure to be a hit at any gathering!
Ingredients
1-1/2 cups Cashew Pulp (leftover from making 2 batches of milk, recipe on this website)
1/4 cup Nutritional Yeast
1/2 cup Unsweetened Plant-Based Milk
1 tsp Smoked Paprika
1 tsp Chili Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1 tsp Lime Juice
1/2 cup Diced Tomatoes (fresh and patted dry)
1/4 cup Diced Green Chilies (mild or spicy, depending on your preference)
Instructions
Blend cashew pulp, nutritional yeast, plant-based milk, smoked paprika, chili powder, garlic powder, onion powder, salt, and lime juice in a blender or food processor until smooth and creamy. Adjust the thickness to your liking by adding more plant-based milk if needed.
Pour the blended mixture into a saucepan and warm over medium heat, stirring constantly, until heated through and slightly thickened.
Stir in the diced tomatoes and green chilies. Let it cook for another 1-2 minutes to heat the vegetables and incorporate their flavors.
Transfer the queso to a serving bowl and serve warm with tortilla chips, veggies, or as a topping for nachos.
Tip: You may need to make a double batch of cashew milk to get the amount of pulp needed for this recipe.
Options: for a pretty presentation place the dip in a small oven proof dish or small cast iron skillet and top with vegan cheddar cheese, place under the broiler to brown up the cheese. Top with corn kernels, onions and cilantro. Or top with chard roasted poblano peppers and corn kernels. Decorated it any way you desire.
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