Thanksgiving Vegan Queso Dip


Vegan Queso Dip Ingredients: - 1 cup raw cashews, soaked in water for at least 2 hours or overnight and drained - 1/2 medium onion, roughly chopped - 3 cloves garlic - 1 jalapeno pepper, seeded and roughly chopped - 1 cup unsweetened almond milk or other non-dairy milk - 1 tablespoon nutritional yeast - 1 teaspoon ground cumin - 1/4 to 1/2 teaspoon salt, depending on your taste preference - Juice of one lime - 1/4 cup fresh cilantro leaves


hot sauce to taste


  1. In a high-speed blender, combine the cashews, onion, garlic, jalapeño, almond milk, nutritional yeast, cumin, salt, lime juice, and cilantro. Blend until smooth and creamy. Taste test, and add more salt if needed, as well as additional hot sauce if you'd like it spicier.
  2. Pour the mixture into a small pot over low heat and cook until heated through but do not let it boil. Stir frequently so that it doesn’t stick to the bottom. Once warmed, remove from heat and serve immediately with tortilla chips or veggies for dipping. Enjoy!