Quick & Easy Queso

Quick and Easy Queso | Vegan Gluten Free | Allyson Kramer

I’ve enjoyed a LOT of queso dips in my day, and I can honestly say that this is one of the best I’ve ever had the pleasure of eating. Bonus: this recipe is healthier than your typical queso, boasting whole food ingredients and zero cholesterol. It’s as easy to prepare as it is to gobble up. For even quick and easier queso, have the cashews soaked and ready to go before beginning.

Quick & Easy Queso

  • 2 cups raw cashews, soaked 1 hour
  • 1 orange bell pepper, seeds removed
  • 1 cup unsweetened almond milk* + 1 to 2 teaspoons additional for thinning
  • 1 1/8 teaspoon salt
  • 2 teaspoons chili powder (use a spicy blend for spicy queso)
  • 1/3 cup nutritional yeast flakes

Place the cashews, bell pepper, and 1 cup unsweetened almond milk into a high speed blender and blend until completely mixed; there will still be granules of cashew in the mix. Add the salt, chili powder, and nutritional yeast flaked and continue to blend, stopping and stirring often, until totally smooth and creamy, adding up to 2 teaspoons additional almond milk to thin. You can also use a food processor to blend (about 5 minutes), but I recommend a blender for ultimate smoothness.

I use a Vitamix and allow the blender to continue running until warm; you can also heat in a small saucepan, although I like it a bit room temp. Serve with tortilla chips or sliced veggies. Also delicious as a topper for nachos.

*Any non-dairy milk will do, I just prefer almond



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