This smoky vegan queso is the BEST dairy free dip, maybe even better than its dairy filled counterpart. Creamy, spicy and made with whole food ingredients, this queso is best served with, well, literally anything.
3 cups raw soaked cashews (or boil in water for 10-15 minutes to soften)
5 tbsp nutritional yeast
Juice from 1 large lemon
½ tsp salt
1 tsp garlic powder
5 tsp adobo chili paste
½ cup plain unsweetened non dairy milk
1 10 oz can diced tomatoes and green chilis
To a high speed blender add all ingredients. Blend on high until smooth.
Add more non-dairy milk if you want a thinner consistency, taste and adjust seasoning to your preferences, adding more chili paste for a spicier and smokier flavor.
Heat a medium size saucepan on low, pour your queso into your saucepan and heat until warm, stirring frequently. You do not need to “cook” the queso, this is just to warm it up before serving.
Serve warm with chips, on tacos or nachos, and enjoy!