- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Vegans and non-vegans love this dip. It’s creamy and flavorful, thanks to cashews, nutritional yeast, and pickled jalapeños. If you have a high-powered blender, there is no need to soak the cashews before making the dip. However, if your blender is not very powerful, you might consider soaking the cashews for the smoothest vegan queso.
Ingredient:
- 1 cup (5 ounces) raw cashews
- 3/4 to 1 cup hot water
- 1 to 2 teaspoons taco seasoning, see our taco seasoning recipe
- 3 tablespoons nutritional yeast
- 1 (4-ounce) can chopped green chilies, mild or hot depending on preference
- 1 tablespoon juice from jar of pickled jalapeños, optional
- 1 tablespoon chopped pickled jalapeño, optional
- Salt to taste
- Chips for serving, try homemade tortilla chips
