Healthy Queso Dip

I imagine not many people dislike queso dip. But, I am not here to judge! I just think it makes everything - every one, every food, every social situation - so way better.

Below, I’ve health-ified it a little bit. There are TONS of recipes out there to try with all kinds of ingredients (including white potatoes!) - but this one I kept pretty easy.

Let me know what you think!


Queso Dip

Vegan, Gluten-free

Serves: Makes 2.5 cups

Time: 15 minutes

Ingredients:

1 cup raw cashews, soaked for 8 hours or overnight, drained and rinsed

½ cup water

1 tsp sea salt

Juice of half a lemon

3 tbsp nutritional yeast

1 clove garlic or 2-3 shakes of garlic powder

⅛ tsp turmeric

1 fresh plum tomato, diced

½ jalapeño, minced with seeds removed

Cut veggies (carrot, cucumber, celery) or tortilla chips (look for the least processed chips with minimal ingredients - GF, vegan, non-GMO corn) for dipping

Instructions:

In a high-speed blender, or food processor, combine the first seven ingredients.

Blend until a smooth and creamy sauce is created.

Dice tomato and mince jalapeño, removing seeds -  if you don’t want it too spicy.

Transfer the cheese mixture to a large bowl and add the tomato and jalapeño. Stir well to combine.

Adjust flavors as needed (add more jalapeño, salt, etc.)

To warm the dip – add to a small pot over low heat.

Serve with cut veggies or tortilla chips, or make your own nachos!