Vegan Queso Dip With Chips

5 from 1 ratings

This vegan queso is a great party food — it's rich and has a complex flavor that everyone from kids to grandparents loves. When you serve this dip, make sure it's warm. — Gene Baur, Living the Farm Sanctuary Life.

Servings

servings

Ingredients

1 ¼ cup cashews, soaked in water for 1 hour and drained
2 cup unsweetened almond milk, plus more if needed
1 teaspoon vegan margarine
½ white onion, finely diced
3 cloves garlic, roasted and mashed
1 jalapeno chile, seeded and finely diced
¼ cup nutritional yeast flakes
3 tablespoon fresh lime juice
½ teaspoon sea salt, plus more to taste
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 15-ounce can organic black beans, rinsed and drained
1 organic tomato, seeded and diced
½ cup shredded vegan mexican-style cheese
1 small bag organic corn tortilla chips

Directions

In a blender, combine the cashews and almond milk. Purée to make cashew cream.
Heat a large pot over medium heat and add the margarine, onions, garlic, and chiles. Cook until the onion is soft, 3 minutes. Stir in the cashew cream, nutritional yeast flakes, and lime juice until well blended. Add the salt, black pepper, cumin, beans, and tomatoes and cook for 5 minutes, stirring frequently.
Add the cheese. Cook until creamy and smooth, 1 minute. If the sauce is too thick, add an additional ½ cup almond milk. Remove from the heat. Serve warm with the tortilla chips.