You will just love this vegan queso dip. It’s so creamy and cheesy it will fool all of the cheese lovers in your life.
Even though the base of this dip is made from cashews, it tastes just like that melted processed cheese that comes in a box. Is that really cheese anyway? Cashews aren’t cheese either, but they are a much healthier choice PLUS this dip tastes so much better than franken-cheese.
I stumbled on this dip a few weeks ago when I was making cashew cheese for a vegan pizza. The “cheese” had just enough cheesy flavor which got me to thinking about other cheesy creations I could make. My first attempt was queso dip and it was ridiculously good! I tested it out on my unsuspecting cheese loving husband and he said he was sad when it was gone.
Cashew cheese is much easier to make than real cheese – just blend soaked cashews with water and seasonings in the food processor. Add a magical thickener (tapioca flour) and heat it. The tapioca flour is what gives this dip a cheesy texture.
In a few minutes you will have an amazingly cheesy dip that’s so much better for you than processed cheese. Cashews are loaded with B vitamins and good fats. Compare that to the long list of un-food ingredients in processed cheese. This dip is perfect for a game day snack!
- 1 cup raw cashews soaked in filtered water for at least 4 hours and drained
- ¾ cup water
- ¼ cup nutritional yeast
- 2 cloves garlic
- 1 teaspoon tamari sauce
- 2 tablespoons tapioca starch
- 1 to 2 tablespoons organic salsa
- place ingredients from cashews throrugh tamari sauce into a food processor or high speed blender and process until smooth and similar to the texture of heavy cream
- pour the mixture into a sauce pan, add tapioca starch and stir constantly until "cheese" begins to thicken to a cheesy texture.
- Stir in the salsa and serve
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