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Cashew Queso

🧑‍🍳You can use this fast & easy plant-based queso as a dip OR a sauce over veggies, pasta, and the list goes on!

You control the thickness by how much water you add. If it gets too thin, just add some more cashews to thicken it up.

✅This recipe will keep covered for about a week in the fridge.

Cashew Queso

(makes 6 servings)

½ cup - 1 cup (120-140 ml) hot water

1 cup (120 g) raw cashews

1 clove garlic, chopped

2 Tbsp nutritional yeast

1/2 tsp ground cumin

1 tsp chili powder

1/2 tsp salt, plus more to taste

1 Tbsp hot sauce (or to taste)

Place all the ingredients in a high-speed blender, starting with just ½ cup (120 ml) of water. Blend until creamy, adding water if necessary to create a smooth consistency.

Taste and adjust the seasoning – add more hot sauce for heat, nutritional yeast for the cheese factor, or cumin for smokiness.

Pour into a dish and serve as a dip … or use it as a sauce.

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