Cashew Queso Dip
Creamy dairy free alternative for dipping, sandwiches and pouring over everything
This dip ruined store-bought queso for me.
I still love garbage stadium cheese once in a while, but my stomach don’t.
This queso has 7g of protein per serving (1/4c).
It’s made out of plants and eats like dairy.
No roux. It’s gluten free.
No stirring and melting
And definitely no fake cheese.
You just need a blender and one chef trick.
Why this works?
Double-poaching softens cashews past soaking.
When you blend,
follow my method exactly,
you’ll create a velvety (no pun intended), as expected queso.
RECIPE
Cashew Queso
YIELD: 1 Pint
TOOLS
Blender (minimum 1 qt) | Strainer | 2 qt pot w/ lid
Ingredients
125 g raw cashews
40 g apple cider vinegar
25 g olive oil
100 g near-boiling water (≈190°F)
(+ 2 qt water for boiling)
Seasoning Mix
50 g nutritional yeast
1.5 Tbsp sea salt
1.5 tsp smoked paprika
1.5 tsp cumin
1.5 tsp mustard powder
Method
Bring 1 qt water to a boil. Add cashews, cover, let cool (~1 hr).
Drain and repeat once more. (This is the smoothness trick — don’t skip it.)
Blend cashews + oil 1 minute while slowly adding the 100 g of hot water.
Scrape sides.Add vinegar + seasoning and blend another minute.
Result
A pourable, glossy queso that coats chips, tops rice n beans, baked up in casserole.
Good warm, cold,
as a dip, spread or topping
Dangerous at midnight.
Keeps about 2 weeks refrigerated.
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Give me a tag and let me know how your enjoying your queso!
Hasta Pasta
Mjt