Vegan Queso

Creamy, crowd-pleasing, beginner-friendly dip

Serves: 4–6 | Time: 15 minutes

You’ll need
• 1 cup raw unsalted cashews
• 1 cup salsa (not too chunky)
• ¾ cup plain dairy-free yogurt
• 1 tbsp white distilled vinegar
• 1 ¼ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1 can (4 oz) diced green chiles
• ¼–½ cup diced tomatoes

Optional add-ins
• sliced jalapeños
• chopped cilantro
• extra salsa drizzle

Let’s Make It

1. If needed, soak the cashews in hot water for 15–30 minutes to soften.

2. Add cashews, salsa, yogurt, vinegar, smoked paprika, cumin, and salt to a high-speed blender.

3. Blend until completely smooth and creamy.

4. Stir in green chiles and diced tomatoes (don’t blend).

5. Pour into a saucepan and heat over medium-low, whisking for about 5 minutes until slightly thickened.

6. Serve warm with your favorite toppings.

Serve It With
• tortilla chips
• nachos
• tacos or burrito bowls
• roasted veggies

Pro Tip
The tang from yogurt, salsa, and vinegar is what gives this that “real queso” flavor, so don’t skip those. It’s the secret to making it taste cheesy without dairy.