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+ servings
A triangular corn chip is being dipped into a small pinch bowl of a creamy, plant-based sauce.
5 from 4 votes

Versatile Vegan Cashew Queso

Author - Gena Hamshaw
Cook Time: 5 minutes
Soaking time for cashews 2 hours
Total Time: 2 hours 5 minutes
Yields: 8 servings

Ingredients

  • 1 cup raw cashews (140g; soaked for at least 3 hours, drained, and rinsed)
  • 3 tablespoons tomato paste (50g)
  • 1 teaspoon chili powder
  • 3/4 teaspoon smoked paprika
  • 1/3 cup nutritional yeast (25g)
  • 1 cup + 2 tablespoons water (265ml)
  • 3/4 teaspoon salt
  • 2 tablespoons lemon or lime juice

Instructions

  • Blend all of the ingredients together in a food processor or a high speed blender till smooth. If you use a food processor, stop frequently while blending to scrape the sides of the machine down. The queso sauce will keep in the fridge for up to 5 days.

Video