Whether you are dairy-free for health purposes or just looking for a healthier cheese dip, this is the one! Cashews make this vegan queso creamy, and nutritional yeast gives you the cheesy flavor of traditional queso. Add in beloved Rotel, and this cheese dip becomes a masterpiece that is healthy for your stomach and delicious for your tastebuds!
This recipe got gobbled up by me and only me in 2 seconds flat. Alright, I admit it, it was probably longer than that, but you get the picture.
It’s healthy for my tummy, and yummy on my tastebuds. No more stomachaches here!
- 1 cup raw cashews
- 3 Tbsp nutritional yeast
- 1 tsp salt
- ¼ tsp garlic powder
- 1¼ cups water
- 2 tsp dijon mustard
- 1 10oz can diced tomatoes with green chilies, drained
- 1 Tbsp sweet chili sauce
- Blend your cashews into a fine powder. In a small saucepan, over medium heat, add the cashews, yeast, salt, garlic powder, and water. Whisk a couple minutes until thick. Remove from heat, and whisk in the mustard.
- If your queso is looking chunky, pour into a blender and blend until smooth. Add back to the saucepan, add the tomatoes, and sweet chili sauce(omit for less spiciness). Stir and enjoy!
Recipe adapted from: House Vegan