Name: Vegan Queso Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups cashews, soaked for 2 hours; 3/4 cup water; 3 tbsp nutritional yeast; 2 tbsp + 1 tsp lemon juice; 1 tsp salt; 1/2 tsp paprika; 1/2 tsp cumin; 1/2 tsp turmeric; 1/4 tsp black pepper; 1/8 tsp cayenne; 2 chipotle peppers in adobo sauce plus 1 tsp of adobo sauce; 1 jalapeño, deseeded and diced; 1 tsp agave syrup; 1/4 cup olive oil

Description

Even the non-vegans in your family will love this queso dip – ours sure did!

Scale

Ingredients

2 cups cashews, soaked for 2 hours
3/4 cup water
3 tbsp nutritional yeast
2 tbsp + 1 tsp lemon juice
1 tsp salt
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp black pepper
1/8 tsp cayenne
2 chipotle peppers in adobo sauce plus 1 tsp of adobo sauce
1 jalapeño, deseeded and diced
1 tsp agave syrup
1/4 cup olive oil

Instructions

Soak cashews in room temperature water for 2 hours. Drain and rinse well after soaking. If you’re short on time, soak for at least 30 mins in hot water.
Add all ingredients to blender except olive oil and blend until smooth.
Slowly stream the olive oil in until mixture is perfectly creamy. Depending on your blender, this could take a few minutes and you may need to scrape the sides down a few times. Taste and adjust spices as needed. Enjoy!