Cashew Queso

Cashew Queso Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 5 minutes


For the Onion/Tomato Mix:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 Medium Tomato Chopped

For the Queso:

1 cup Raw Cashews (150g)

3/4 cup Vegetable Stock* (180ml)

1 tsp Crushed Garlic

2 Tbsp Nutritional Yeast

1/2 tsp Salt

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/4 tsp Cumin

1 Tbsp Sliced Jalapeños

For Serving:

1/2 cup Fresh Chopped Cilantro


1Add the olive oil to a frying pan along with the chopped onion and crushed garlic and sauté until the onions are softened.

2Then add in the tomato and sauté with the onions until the tomato is softened. Turn off the heat and set aside.

3To a blender add the cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños and blend until smooth.

4Then add in around 3/4 of the cooked onion/tomato mix and blend that in again until smooth.

5Pour out the blended dip into a bowl and add the rest of the cooked onion/tomato mix as well as some fresh chopped cilantro and fold in.

6Serve with a little chopped cilantro and sliced jalapeños for garnish and some tortilla chips for dipping!

7Keep leftovers covered in the fridge and enjoy within 5 days.

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