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Vegan Queso Dip

5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mexican
Servings 8

Equipment

  • 1 blender

Ingredients
  

  • 1 cups raw and unsalted cashews.
  • 1 cups water
  • 1/4 heaping cup nutritional yeast
  • 2 15 oz. cans of tomatoes and green chilis feel free to use only one can if you aren't the biggest tomato fan. I love lots of tomatoes in mine.
  • 1 tsp onion powder
  • 2 Tablespoons lemon juice fresh or bottled is fine
  • 1/2 teaspoon salt or more to taste

Instructions
 

  • Bring 1 cup of cashews to a boil. Allow to boil for about 5 minutes then turn off the stove and allow them to soak for an additional 10-20 minutes or longer.
    If you do not have a high speed blender I would recommend letting them sit for a minimum of  30-45 minutes. High speed blender about 10 minutes.
  •  Drain the water from your cashews, rinse, and set the cashews aside.
  • In your blender, combine cashews, water, salt, lemon juice, onion powder, nutritional yeast, and the drained liquid from your can of Rotel. Blend until smooth.
  • Pour the queso in a pot and stir in the Rotel tomatoes and green chilis. 
    Heat on medium stirring frequently for about 5 minutes or until warm.
  • Serve immediately or store in an airtight container in the refrigerator for up to a week. *The longer is sits the creamer and thicker it becomes.