Vegan Cashew Queso Dip
Servings 2 cups
Ingredients
Queso Dip
- 1 cup raw cashews
- 2 tsp avocado oil
- ½ cup vidalia or other sweet onion
- 4 garlic cloves minced
- 1 jalapeño pepper
- ½ tsp sea salt
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp paprika
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp chopped pimento pepper (bottled)
- 2 tbsp oil-packed sun dried tomato rinsed and dried
- ¾ cup unsweetened almond milk
- ⅓ cup nutritional yeast
Garnish
- 1 tsp fresh cilantro coarsely
- 1 tsp chopped pimento pepper (bottled)
- 1 tsp jalapeño pepper seeded and diced
Instructions
- Soak cashews in filtered water for at least 30 minutes or up to 4 hours and drain. Note that if you have a high powered blender, 30 minutes is sufficient, but that longer periods may be required for less powerful blenders.
- Heat avocado oil in heavy pan and sauté onion and jalapeño pepper for approximately 6-7 minutes over medium heat, seasoning with sea salt.
- Add minced garlic and continuing to sauté for an additional 3 to 4 minutes until garlic is fragrant.
- Add all of spices and continue to sauté until for less than a minute until fragrant.
- Add pimento, sun dried tomato and lemon juice to the pan and stir to combine before removing from heat.
- Add cashews and almond milk to a high-powered blender and blend on high until consistency is smooth.
- Add nutritional yeast and vegetable mixture to blender and continue to blend until consistency is smooth.
- Place queso mixture into a small sauce pan and heat to serve.
- Garnish with cilantro, pimento and jalapeño (optional) and enjoy
