I am still exploring the many ways you can use cashews in cooking and baking. Inspired by a recipe for making stretchy vegan mozzarella cheese, this recipe has all the properties of your typical queso dip – creamy, cheesy, warm, and flavourful – except that it is both dairy and gluten-free.
Our Easy Vegan Queso Dip can be served with nachos or used as a spread in quesadillas. Either way, it is a dish the whole family can enjoy. Quick and easy to prepare means little clean-up and more enjoyment for you!
Prep time: 15 minutes
Cook time: 5 minutes
1 c cashews soaked
2 c water
2 Tbsp agar agar powder – I have also used tapioca starch but use 3 Tbsp instead
1/3 c nutritional yeast
1/4 c lemon juice
1 tsp garlic powder
1 tsp onion powder
1/2 tsp tumeric
1 Tbsp sea salt
1/2 c salsa
- Soak the cashews for at least four hours (or longer) prior to beginning this recipe. Drain and rinse. If you are short on time, you can also add the cashews to boiling water and allow them to soak for an hour.
- Add all the ingredients into a high-speed blender – except the salsa – and blend until smooth.
- Stir in the salsa.
- Add the mixture to a saucepan. Stirring constantly bring to a light boil. The mixture will actually clump together (especially if you’ve used tapioca starch) as it thickens but this is part of the process. Continue to stir until smooth, cheesy texture is achieved.
- Serve warm with nachos or in quesadillas. Both are crowd pleasers!