I love cheese. Like really really LOVE cheese! Queso especially! But the older I get the less and less cheese loves me back. I’ve tried so many store bought cheese alternatives but I have yet to find one I love or that even compares. So I decided to take matters into my own hands and created my own vegan queso dip! You guys… its SO good!!
Let me start by saying I couldn’t keep my husband out of this stuff! He had no idea it wasn’t actual queso until I told him. My teenage son also went back for seconds, and then thirds! Literally licking the bowl clean. The real test was to see if they still liked it after I told them the secret ingredient… cashews! Yup both still licking the bowl. It’s a winner!
Believe it or not cashews if soaked long enough, blend up to be the most rich, delicious and creamiest base. I like to grab mine in the bulk section of Whole Foods. Not only do they have a lower fat content than most other nuts, they’re also loaded with iron, magnesium and selenium. Pair them with nutritional yeast (also available in bulk at Whole Foods) and this dip is packed full of protein and healthy fats making it a much better option than the store bought processed version! It’s practically guilt-free!
Nutritional yeast adds a cheesy flavor while Kite Hill vegan jalapeño spread kicks the creaminess factor up a notch! Whole Foods has a great variety of vegan products. Everything from cheese to chorizo! I knew when I saw the jalepeño cream cheese spread it would be perfect for this recipe!
Smoked paprika, adobe sauce, plus a blend of all the right spices take this recipe to the next level!
The best part about this recipe is how easy it is! Toss all the ingredients into a high powered blender (I love my Blend Tec) and voila! Queso! I added the tomatoes and green chiles to the blender for flavor, but if you’re after a chunkier texture feel free to stir the remaining half a can in right before serving.
Just look at that creamy goodness. It’s liquid gold I tell you. I literally want to put it on everything!! Tacos, breakfast burritos, roasted vegetables you name it! There is no wrong way to queso. Am I right?
We love to dip ours with Siete grain free tortilla chips. I picked ours up at my local Whole Foods Market. Made with cassava flour they are light and crispy and in my option better than any tortilla chip ever made. Paleo friends you must try them! I also served ours with fresh celery and carrot sticks, which I personally prefer!
This recipe could have single handedly converted my husband to a vegan lifestyle! It’s THAT good! I hope you love it as much as we do! If you try it (and love it) be sure to come back and leave me a comment! Enjoy!
Vegan Chipotle Queso Dip
- 1 1/2 cups 365 brand raw whole cashews soaked overnight or for at least 4 hours in cool water (1 hour in hot water)
- 1 tbsp 365 brand tomato paste I love that Whole Foods carries tomato paste in a tube
- 1 tbsp Kite Hill jalapeño spread or any other type of vegan cream cheese
- 1/2 10 ounce can Hatch medium diced tomatoes & green chilies drained well
- 1 tsp adobo sauce add a pepper too if you like it spicy hot
- 1/4 cup nutritional yeast
- 1/2 tsp 365 brand smoked paprika
- 1/2 tsp 365 brand onion powder
- 1/2 tsp 365 brand garlic powder
- 1/2 tsp 365 brand chili powder
- 1/4 tsp 365 brand cumin powder
- 1/4 tsp 365 brand ground coriander
- 1/4 tsp kosher salt
- 1 cup filtered water
Make sure to soak your cashews for 4 hours in cool water or 1 hour in very hot water before starting this recipe. Drain cashews and set aside.
Add soaked and drained cashews to a blender along with tomato paste, Kite Hill spread, tomatoes & green chilies, adobo sauce, nutritional yeast, spices and water.
Blend well adding more water as needed to create a creamy pourable cheese sauce. Scrape the sides of the blender and blend well until smooth.
Taste test and adjust flavors and heat as needed.
If you prefer a chunkier queso, stir in the remaining 1/2 can drained tomatoes and green chilies after blending. If doing so you may want to leave the queso a tad thicker as the tomatoes will yield a bit of liquid.
My Blend Tec heats while blending so I don't need to transfer the queso to do so. I prefer this dip warm but it's also delicious served at room temperature. Heat if preferred over medium heat, stirring frequently or in the microwave.
Serve immediately with your favorite tortilla chips and veggie sticks.
This dip will be fine at room temperature for several hours. Store leftovers covered in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. Enjoy!
For a more queso-like color add up to 1 tsp turmeric.
This is a sponsored conversation written by me on behalf of Whole Foods. The opinions and text are all mine.
So excited to try this tonight. We unabashedly love queso too, but can’t tolerate dairy. It’s been too long since we dipped our tortilla chips!
How spicy is this? I really want to make it because I don’t tolerate dairy well and neither does my two year old. I love spicy but my 5 year old can not stand any bit of heat. I guess I could make it and she doesn’t like it = more for me 🙂
It isn’t very spicy at all. Maybe use less adobo sauce and definitely dont add the peppers! I think it will be fine for your 5 year old that way! Enjoy!