Vegan Queso Blanco Dip

This easy Vegan Queso Blanco Dip is perfect for sharing. Made with cashews, spices, and hatch chilis, it is a delicious white cheese dip that is totally dairy-free! Gluten-free.

Course Appetizer, Snack

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 181kcal

Author Tessa

Equipment

High Speed Blender

Ingredients

¾ cup raw cashews
2 teaspoons lemon juice
2 teaspoons olive oil
2 teaspoons garlic powder
½ teaspoon ground cumin
¼ teaspoon onion powder
2 tablespoons nutritional yeast
2 pinches cayenne pepper
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
½ cup unsweetened almond milk
2 tablespoons canned Hatch chilis plus more for garnish

Optional Toppings

cilantro
pico de gallo or salsa
sliced jalapeños

Instructions

Place cashews into a blender and cover with hot water. Allow to soak for 5-10 minutes. Drain and return cashews to blender.
Add remaining ingredients, except for hatch chilis, into the blender. Blend on high until smooth and creamy.
Transfer queso to a small saucepan over low heat. Add hatch chilis and stir occasionally until warmed. Pour into a serving bowl and top with extra chilis or additional toppings as desired. Serve with chips.
Vegan queso blanco can be refrigerated for 2-3 days in an airtight container. To reheat, place in a microwavable bowl and heat for 30 second increments, stirring after each, until heated through.

Nutrition