Cashew Queso Dip
This queso dip will rock your world. You wouldn't think it would be made of cashews! It reminds me of my all time favorite guilty pleasure: Tostitos Salsa con Queso. I love that stuff, I would finish a whole jar myself within the week! This cashew queso will have you shoveling chips like never before.
The Cashew Queso is straightforward to make and is sure to be a crowd-pleaser. On the plus side, it re-heats well and not fussy at all! This makes about 2 cups worth!
Cashew Queso Dip
Makes ~2 cups
- 1.5 cups raw unsalted cashews, soaked
- 2 cups water
- 1 tbsp corn starch
- 1 tsp cumin
- 1 tsp chili pepper
- 1 jalapeno, optional
- 1/4 cup nutritional yeast
- 1 tomato, small diced
In a blender, add in the cashews, water, corn starch, cumin, chili powder, nutritional yeast, and jalapeno
Blend until smooth
Pour into a pot and stay to stir continuously, the sauce should thick as soon as the heat comes through
Smooth out any lumps
Add in the diced tomatoes
Taste the sauce again to make sure it is to your liking, adjust with cumin, nutritional yeast, salt and pepper
Serve with chips!
Cooking Notes:
Flour can replace corn starch in case you don't have any left
One whole jalapeno actually turned out to be a tad too spicy for my personal taste. I think I might stick to half a jalapeno for the next batch!
