THE RECIPE JOURNAL · Appetizer
Creamy Vegan Queso Dip
This creamy vegan queso dip is the perfect blend of cheesy flavor and smooth texture, made entirely from plant-based ingredients. It’s quick to whip up and sure to be a hit at any gathering or snack time.
FROM THE KITCHEN • Creamy Vegan Queso Dip
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the cashews in a bowl and pouring half of the hot water over them. Let them soak for about 5 minutes, then drain off the water. Next, add the soaked cashews to your blender along with the rest of the hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and a pinch of salt. Begin blending on the lowest setting, gradually turning the speed up until everything is smooth and creamy—this should take around 2 minutes. If the dip feels too thick, just add a little more hot water until it reaches the consistency you like. Give it a taste and adjust the seasoning if needed, then you’re ready to enjoy!
Why you’ll love it
This dip is rich and flavorful without any dairy. It’s perfect for those who want a creamy texture using wholesome plant-based ingredients. Plus, it’s quick to make and great for sharing at parties or family gatherings.
How to serve
Serve warm with tortilla chips, fresh veggies, or as a topping for tacos and burritos. It also pairs well with nachos or drizzled over roasted potatoes for an extra creamy kick.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of plant milk to loosen the dip if it thickens.
