Low Iodine Vegan Cashew Queso Dip
Total time50 min
Prep time10 min
Cook time10 min
4.9(23)
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Learn more →Ingredients
6 servings
For the queso
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 can (4 oz) diced green chiles, drained
- 2 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 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, roughly chopped (optional)
- tortilla chips, for serving
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse well.
- 2
Transfer the drained cashews to a blender. Add the 3/4 cup water, nutritional yeast, drained green chiles, lemon juice, cumin, smoked paprika, garlic powder, onion powder, salt, and cayenne, if using. Blend on high for 60–90 seconds until completely smooth, scraping down the sides once halfway through.
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