This Cashew Queso – “queso” being Spanish for cheese, is a delicious, cheesy vegan dip would have to be one of the quickest and easiest to make low GI snacks. It’s delicious served with a rainbow of vegetable crudites or corn tortillas.
Make it as a stand alone dip or a side to go with any Mexican inspired meal and you’ll have rave reviews!
Remember to take a look at the variations (below the main recipe).
Cashew Queso (vegan cheese dip or sauce)
Serves: 4
This delicious, cheesy vegan dip would have to be one of the quickest and easiest to make low GI snacks. It’s delicious served with a rainbow of vegetable crudites or corn tortillas. Or make it as a side to go with any Mexican inspired meal.
Ingredients
- 140 g raw cashew nuts – (1 cup/s)
- ¾ cup boiling water
- 2 tbsp nutritional yeast
- 1 clove/s garlic
- 1 chipotle chilli in adobo sauce
- ½ tsp sea salt
- ½ tsp ground cumin
Method
- Place all ingredients together in a high speed blender or processor. Process until smooth and creamy, approximately 1 minute. Thermomix, 2 minutes, speed 8 (scraping sides).
- If you find it’s too thick, add more water. If it’s not quite thick enough, add more cashew nuts.
- Place in a serving dish and chill until ready to enjoy.
Variations
Tip
It’s got just a hint of heat, but if you prefer a spice-free Queso, replace the chipotle chilli with a teaspoon of smoked paprika.Love this simple recipe? Let me know in the comments below…
Merrilee Clark says
Delicious! I did add jalapeños for extra zing and used half smoked paprika and sweet paprika as per variation. I’ve needed this recipe in my life! Thanks Georgia!❤️?
Georgia Harding says
Oh yum to added jalapeños Merrilee- great idea. So glad you love it as much as I do! G x
Joanne Hancock says
Sneaky taste before it chills…
It is going to be a winner for the vegans in the family.
Used smoked paprika instead of chilli.
??
Georgia Harding says
Ah so glad you love it Joanne- it’s a huge hit in my household G x
Janet says
I was intrigued by this recipe and just had to try it straight away. Absolutely yummy! I didn’t have any chilli, so used smoked paprika, and I halved the salt as I rarely use it in my cooking any more and this recipe certainly ticked all the boxes for me. I am a huge fan of nutritional yeast, which gives this dip just the right “cheese” hit. Thanks Georgia for another great recipe.
Well Nourished Team says
Glad it was a hit, so delicious Janet 🙂