This creamy queso-esque dip uses cashew nuts to create a spectacular dip
3/4 cup Cashews, raw
1/3 cup+3 tbs Nutritional yeast
2 tbs Taco seasoning
1 & 1/2 tbs Apple cider vinegar
1/4 tsp Garlic powder
1/2 tsp Garlic, fresh chopped (about 1 clove)
1/4 tsp Salt, plus more to taste
1 cup Plant-based milk, unsweetened
1 cup Salsa, chunky
Pinch Turmeric for color (optional)
- Add raw cashews and water to a pot, cover and bring to a boil. Reduce heat to medium and boil cashews for about 20 minutes.
- Rinse and drain cashews; let them cool for about 5 minutes.
- Add the cashews and all remaining ingredients except for the salsa to a food processor/high speed blender, unless you’d prefer a silkier texture, in which case you can add the salsa, too. Blend until smooth.
- Transfer queso dip to a pot and heat over medium-low. Stir in salsa and serve when hot.
Serves 4 | Prep Time 35 mins