Creamy, cheesy, spicy and EASY... this recipe is literally everything you want in a dairy free queso dip.
Ingredients:
1 1/2 cups raw cashews
2 cups water (reserve 1/4 cup)
3/4 cup plain dairy free yogurt ( I like Forager Cashew Yogurt)
10oz Herdez Salsa Ranchera - Medium spice (You can sub another salsa but this one is HIGHLY recommended. The medium has amazing flavor without being overly spicy)
1 tbsp nutritional yeast
1 tbsp apple cider vinegar
1 tsp sea salt
1 tsp cumin
1 1/2 tsp smoked paprika
* OPTIONAL SUBSTITUTES:
1) If soaking cashews isn't your thing, I've used ModestMylk's cashew milk base and it was delicious. Use equal parts.
2) Add more spice by adding diced green chilis or jalapeño
3) Add cilantro to the blend OR as a garnish for more herbiness
4) Add diced tomatoes for a chunkier texture
Instructions:
Place raw cashews & water in a bowl. Microwave for 4 mins. This replaces the need for soaking, because honestly, I never think that far in advance to get nuts soaking overnight. Caution: that bowl will be HOT. Let sit in microwave for 1 minute before removing. Drain but reserve 1/4 cup of water.
In a high speed blender OR a medium sauce pan (if you have an immersion blender), combine soaked cashews + 1/4 cup cashew water & remaining ingredients. Blend until very smooth. Transfer to a pan if using a blender & heat over low/medium heat, stirring constantly, for 5 mins to thicken.
Transfer to a festive dish & ENJOY with your favorite chips OR use as a cheese replacement in any of your favorite Mexican dishes!
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