We make this dish for Placemat meals all the time and it’s always a hit with the guests! This is pretty similar to all the “vegan queso” recipes you see out there – but I don’t like calling it queso. It doesn’t look, smell, or taste like cheese, so there is no point in trying to tell you it’s just like cheese. It isn’t!

But it’s DELICIOUS regardless – even if you are not vegan or dairy free!

Ingredients:

-2 cups (approx. 9 oz weight) raw cashews
-1/2 cup full fat coconut milk
-1 4oz can hot green chilies (or mild if preferred)
-1 jalapeno (de-seeded if preferred)
-2 tbsp nutritional yeast
-1 tsp cumin
-1 tsp chili powder
-Juice of half a lime
-Heavy dash of salt

Instructions:
1. Add everything to a high powdered blender or a food processor. Blend until thick and creamy. Add a little water if needed to change consistency to desired level of thickness.
2. Top with a dash of chili powder and cilantro, if desired

Print Recipe

Vegan Cashew Fiesta Dip

A vegan "queso" that tastes great with chips, veggies, or on tacos!

Course: Appetizer, Side Dish

Ingredients

• 2 cup organic raw cashews approx. 9 oz
• 1/2 cup full fat coconut milk
• 4 oz can green chilis
• 1 jalapeno
• 2 tbsp nutritional yeast
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 lime, juiced
• heavy dash of salt

Instructions

• Add everything to a high powdered blender or a food processor. Blend until thick and creamy. Add a little water if needed to change consistency to desired level of thickness
• Top with a dash of chili powder and cilantro, if desired