Vegan Queso Dip

This is ridiculously good, you really can’t tell that it’s not cheese.  We gobbled it up in one sitting.

 

INGREDIENTS 

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2 cups raw cashew pieces, soaked in hot water for 5 minutes
1/2 cup water
4 tablespoons fresh lemon juice; from about 2 small lemons
2 teaspoons salt, or to taste
1/2 cup nutritional yeast
28 ounce canned Rotel tomatoes and green chiles

 

DIRECTIONS

  • Add the drained soaked cashews, water, lemon juice, salt and nutritional yeast to a high powered blender. Drain the juice from the tomatoes and green chiles and add the liquid to the blender as well (don't add the tomatoes and green chiles yet). Blend on high for a few minutes until very smooth. 

  • Add the "cheese" sauce and the Rotel tomatoes and green chiles to a medium pot. Stir well and warm gently over low-medium heat. Be careful not to burn the queso; stir frequently while warming. The mixture will thicken slightly.

Healthy, Dinner, Appetizers, Side Dishes, Side Dish, VegetarianMarie KellyMilford Kitchenvegan, queso, mexican, tomato, chile, dip, chipsComment