This Dairy-Free Vegan Queso Dip is a healthy Cinco de Mayo recipe that I always make for our annual party to celebrate the Mexican holiday. It is so delicious that non-vegans can’t tell that there is no queso in the dip! The secret ingredient is nutritional yeast. I am so happy to share it with you today.
Start by blending cashew nuts, water, sea salt, lemon juice, nutritional yeast, turmeric and the liquid from a can of tomatoes with chiles. Mix the tomatoes through the queso dip and heat gently in a saucepan over low heat or a small crockpot. Serve with baked tortilla chips or assorted sliced vegetables.
To make this Dairy-Free Vegan Queso Dip, you will need the following ingredients:
Blend 1 cup of raw cashews, ¼ cup of water, 1 teaspoon of sea salt, 1½ tablespoons of fresh lemon juice, 3 tablespoons of nutritional yeast, ½ a teaspoon of turmeric and the liquid from the can of diced tomatoes and green chilis.
Blend the cashew mixture until you have a smooth and creamy cheese-like sauce. You may need to add more water to achieve the desired consistency.
Transfer the “queso” mixture to a large bowl and blend the diced tomatoes with green chilis. Taste and adjust seasoning if necessary.
Warm the queso dip gently over low heat in a saucepan or a small crockpot.
Serve with an assortment of baked tortilla chips and fresh sliced veggies.
This Dairy-Free Vegan Queso Dip is a delicious vegan dip that no one will even realise is 100% vegan. Try it out soon and please come back to leave a comment below with your thoughts.
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