Fork and Beans

Making food fun for the family

Vegan Queso Dip

by

 

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

Print

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 1x
  • Category: Dips
Print

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.

Scale

Ingredients

  • 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

 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

Reader Interactions

Comments

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

  4. 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!!

Trackbacks