Dairy Free Queso

Total time50 min

Prep time10 min

Cook time10 min

4.8

(5)

Queso is one of those dips that feels almost impossible to recreate without dairy — but blended cashews change everything. Soaked until soft and then blitzed on high speed, they form a silky, creamy base that heats up beautifully on the stovetop and thickens to that perfect, coat-the-chip consistency. Nutritional yeast brings a savory, cheesy depth, while cumin, chili powder, smoked paprika, and a hit of fresh lime juice layer in the kind of bold flavor you'd expect from the real thing. Diced green chiles get stirred in at the end so every scoop has a little kick and texture. Optional pickled jalapeños and fresh cilantro on top take it from great to genuinely impressive. This makes six servings, so it's ideal for a game day spread, taco night, or any gathering where you need a crowd-pleasing dip that nobody will suspect is completely free of cheese.

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Ingredients

6 servings

1 cup raw cashews
¾ cup water
3 tbsp nutritional yeast
1 can (4 oz) diced green chiles, drained
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tbsp fresh lime juice
½ tsp salt, plus more to taste
¼ tsp cayenne pepper (optional)

For serving

2 tbsp pickled jalapeño slices, chopped (optional)
2 tbsp fresh cilantro, chopped (optional)

Instructions

1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
2
Transfer the drained cashews to a blender. Add the 3/4 cup water, nutritional yeast, cumin, chili powder, smoked paprika, garlic powder, onion powder, lime juice, and salt. Blend on high speed for 60–90 seconds until completely smooth with no visible cashew pieces.

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