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!
Serves: Makes 2.5 cups
Time: 15 minutes
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
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!