Vegan Cashew Queso
This Vegan Queso is a dip that doesn't have any dairy in it. It tastes like the dip you may know made with Velveeta and Ro-Tel tomatoes, but it's way healthier. You can make it quickly and easily for a simple appetizer!
Ingredients
- 1 cup Raw Cashews
- 14.5 oz Can of Tomatoes with Green Chiles
- 1 tsp Sea Salt
- 3 tbsp Nutritional Yeast
- 1.5 tbsp Fresh Lemon Juice
- 1/2 tsp Turmeric
- 1/4 cup Water
Instructions
- In a blender or food processor combine cashews, 1 tsp sea salt, 3 tbsp nutritional yeast, 1.5 tbsp fresh lemon juice, 1/2 tsp turmeric, 1/4 cup water, and the liquid from the canned tomatoes with green chiles.
- Blend at high speed for a few minutes. The more you blend, the less grainy the queso will be. Add more water as needed till desired creaminess
- Transfer queso to a crock pot and add diced tomatoes with green chiles.
- Stir it up and cook at a low temperature in the crock pot.
Notes
In your queso you can add any extra fresh ingredients that you have left over, it will only make it better! In ours we added some remaining chopped tomatoes, cilantro, scallions, and basil. You can then drizzle your queso on top of your quesadillas if you like, or use it for dipping. Enjoy!