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Vegan Queso Dip

April 24, 2014 by Cara

 

Cinco de Mayo is approaching and since we already have our main course planned (if you missed Tuesday’s post, check it out here to see what veggie we used for our Shredded Soft Tacos), it’s time to focus on a simple, easy vegan appetizer we can serve for our Gluten-Free Vegan Cinco de Mayo dinner plan. My vote is that we find a way to create a vegan Queso Dip, do you agree? You do? Good because it’s already made and that is what we are doing regardless.

Vegan Cinco de Mayo Dinner - Fork & Beans



Now I will be the first to say that quite possibly this dip might not be the prettiest looking food out there. I know, I totally get it. But you know what they say about judging a book by it’s cover…

 

Vegan Queso Dip - Fork & Beans

One chip scoop into this dip and you will wish it was the main course. Don’t fill up on it too much though–you have to make room for tacos, homemade salsa, Spanish rice, margaritas and dessert! This is where pacing yourself will come in handy.

Vegan Queso Dip - Fork & Beans

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Vegan Queso Dip

★★★★★ 5 from 1 reviews
  • Author: Fork and Beans
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins
  • Yield: Serves 4
  • Category: Dips
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Description

A smoky, “cheezy” dip that is packed with protein with cashews. It’s the go-to vegan appetizer to serve at your Cinco de Mayo party.


Ingredients

Scale
  • 3/4 c. raw, unsalted cashews, soaked 1 hour and drained
  • 1/2 c. water
  • 1 small shallot, minced
  • 2 garlic cloves, minced
  • 3 Tbsp. nutritional yeast
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • juice from 2 lemon wedges
  • 1 c. chunky salsa

Instructions

  1. In a high-speed blender, mix the soaked cashews and water together until smooth and creamy. Add the nutritional yeast, onion and garlic powders for a couple seconds until just combined.
  2. In a small skillet, sauté the shallot and garlic with 1 Tbsp. olive oil just until translucent. Pour the cashew cream into the skillet and heat up over medium heat.
  3. Add the salsa and heat up for 2 minutes, stirring often. Throw in the juice from the lemon and season with salt as you see fit.

Notes

Serve warm with a bowl of chips.
Yields 2 cups.


Nutrition

  • Serving Size: 4
  • Calories: 213
  • Sugar: 4g
  • Sodium: 400mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 9g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 Candida-Friendly Tips:

According to the plan I follow, cashews are on the okay list for the anti-Candida diet. Others disagree, which is fine. Once these are on the okay-list, eat away! Also replace the canned tomatoes with 2 fresh ones, chopped up (juices included).

Your menu plan awaits you! Stick around for Saturday–it’s all about a sweet and spicy margarita… Mmmm booze. Things are heating up here.

Vegan Cinco de Mayo Dinner - Fork & Beans

 

namastasty

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  • Vegan “Cool Ranch” Dip Vegan “Cool Ranch” Dip
  • Homemade Vegan Doritos – 3 Different FlavorsHomemade Vegan Doritos – 3 Different Flavors
  • Raw Garden Herb Spreadable “Cheese”Raw Garden Herb Spreadable “Cheese”

Filed Under: Anti-Candida Friendly, Cinco de Mayo, Dairy-Free, Fresh Out of the Oven, Holiday, Sauces/Spreads, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Shredded Hearts of Palm Soft Tacos
Next Post: Cucumber Jalapeno Margaritas »

Reader Interactions

Comments

  1. ellen

    April 7, 2016 at 7:45 am

    Hi,

    Im just wondering if I can replace Cashews for almonds ??

    • Cara

      April 8, 2016 at 8:36 am

      As long as you soak them and have a very high speed blender that can make the almonds smooth 🙂

  2. Hannah

    March 30, 2016 at 5:00 pm

    For the nut-allergy peeps out there, I made this last night using raw sunflower seeds instead of the cashews, and it turned out great! I’ve long wondered about using sunflower seeds instead of cashews in all these amazingly creamy vegan recipes. “Never know til you try,” as they say, and now I know! Yay! My hubby and I ate the leftover “queso” cold from the fridge today, dipping homemade jojo’s in it. YUM. 😉

    ★★★★★

  3. Jennifer

    May 12, 2014 at 11:47 am

    Made this yesterday for Mother’s Day, it was a big hit! Next time a double batch may be in order 🙂

  4. Topaz Hays

    May 6, 2014 at 10:02 am

    I made this last night and took it to a party of Williams-Sonoma employees, who are big time foodies and great cooks. They know I have food allergies bout didn’t know I brought this dip. Half way through the dip everyone started asking who brought it and what was in it. No one guessed cashews and several people wanted your website. Good going, you made me look good!! A couple of people said they didn’t get that bloated too full feeling and wondered why!! Maybe no cheese is a clue!!

    • Cara

      May 6, 2014 at 3:45 pm

      This comment pretty much just made my day!! xo

  5. Kloe's Kitchen

    May 4, 2014 at 9:40 am

    This looks amazing! I also think you site is amazing! I am so happy I found you! Have a lovely weekend…

    • Cara

      May 6, 2014 at 3:45 pm

      Hi Kloe! So glad you are here 🙂 xo

  6. Gabby @ the veggie nook

    April 24, 2014 at 4:34 pm

    Doesn’t get much better than cashews and nooch does it?? Looks awesome!

  7. Kat

    April 24, 2014 at 11:38 am

    Oh yum! This looks super easy & healthy to boot! Can’t wait to try it 😀

  8. Jessica

    April 24, 2014 at 10:51 am

    Hi, I was wondering if you use raw cashews or the roasted cashews for this recipe?

    • Cara

      April 24, 2014 at 11:12 am

      Hi Jessica, I use the raw, unsalted kind 🙂

  9. jane

    April 24, 2014 at 10:13 am

    Where’s the recipe?

    • Cara

      April 24, 2014 at 10:14 am

      It’s up there, are you not seeing it?

      • jane

        April 25, 2014 at 12:48 pm

        Some of your post show recipes and some don’t on my phone
        could it be because of my Nokia phone? I don’t see it.

Trackbacks

  1. Vegan Queso Dip says:
    December 5, 2014 at 7:35 am

    […] of course there’s this smoky Vegan Queso Dip by Fork and Beans. I want to dive right into that […]

  2. On turning another year older and inviting children to your birthday party… | The Veg Abides says:
    June 10, 2014 at 10:20 am

    […] cheese dip was AMAZING. If you haven’t read Fork and Beans, please start now (http://www.forkandbeans.com/2014/04/24/vegan-queso-dip/) because Cara is awesome and an amazing blogger and cook. I want to be like her when I grow up. […]

  3. Cucumber Jalapeno Margaritas | Fork and Beans says:
    May 14, 2014 at 4:55 pm

    […] Vegan Queso Dip […]

  4. Roasted Heirloom Salsa | Fork and Beans says:
    May 14, 2014 at 4:50 pm

    […] Vegan Queso Dip […]

  5. Vegan Cinnamon Cashew Milk Flan | Fork and Beans says:
    May 2, 2014 at 9:02 am

    […] we have Shredded Hearts of Palm Soft Tacos in place for the main attraction, a Vegan Queso Dip indulged by cashews and salsa as an appetizer, a homemade Roasted Heirloom Tomato Salsa perfect for […]

  6. (via Vegan Queso Dip | Fork and Beans) | VeganBlog.org says:
    April 27, 2014 at 8:24 am

    […] (via Vegan Queso Dip | Fork and Beans) […]

  7. (via Vegan Queso Dip | Fork and Beans) « We Live Social says:
    April 27, 2014 at 3:00 am

    […] (via Vegan Queso Dip | Fork and Beans) […]

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