Cashew Queso Dip

(3-4 servings, vegan, paleo, gluten-free)

Cooking is all about trying new ingredients, new techniques, and new flavors & textures. Whenever I get the “Oh my gosh, this is so good” moment, I just want to share it with the world! I want others to experience what I’m experiencing and to show that trying new recipes and ingredients can be so rewarding. I think it is fascinating what a little prep work does to ingredients, like cashews in this recipe. Soaking cashews in hot water for at least 1 hour and then blending with some water makes for such a luscious & creamy sauce that can be spruced up with a variety of flavors. I like to heat up the mixture just a bit to thicken it further and bring out some of the flavor more, but you could also eat the Cashew Queso Dip raw if your prefer!

This Cashew Queso has become my signature dip because the options are endless. Of course using it as a queso dip with accompaniments like chips or veggies is a fan favorite, but this sauce works amazing over tacos, noodles, roasted veggies, protein…you name it! Having it stored in the fridge for the week makes most dishes 100x better.

You won’t regret making this dairy-free concoction. It is absolutely drool-worthy!

Tag me (@alittledough.eats) in your pictures if you give this a recipe a try, I’d love to see your creation!

Cashew Queso Dip

(3-4 servings, vegan, paleo, gluten-free)

Ingredients:

  • 1 cup raw cashews (I love Navitas Organics brand)
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1.5 Tbsp nutritional yeast
  • ¼ tsp Salt
  • 1/2 tsp chili powder
  • 1 tsp apple cider vinegar
  • 1 tsp arrowroot starch
  • 3 Tbsp salsa (use paleo/gluten-free per dietary preference)
  • Pinch of pepper

Directions:

Soak cashews in hot water for at least an hour. Drain and rinse the cashews, then add to a high-speed blender with the remaining ingredients (note: you still add the 1 cup water into the blender, this is separate from the water you soaked the cashews!).

Taste the dip and add more spice if desired. Transfer the sauce to a small saucepan and heat over medium-low heat, while making sure to whisk while the dip is slightly heated to prevent sticking and clumping. The dip will thicken within a few minutes. Remove from heat once the dip has thickened enough where the dip can coat the back of a spoon. Sprinkle with a pinch of chili powder and serve warm with chopped vegetables or tortilla chips.

Store leftovers in the fridge in an airtight container for up to 1-2 days, just heat back up when ready to serve.