Dairy-Free Brisket Queso
Indulge in the rich, smoky flavors of this Dairy-Free Brisket Queso—a satisfying twist on the classic queso dip that’s completely plant-based yet irresistibly creamy. This recipe combines tender, shredded brisket with a velvety smooth cashew-based "cheese" sauce flavored with nutritional yeast, smoked paprika, and green chilies for a spicy kick. Perfectly topped with fresh cilantro and served alongside crunchy tortilla chips, this dip is ideal for game days, gatherings, or any time you’re craving a hearty snack. Ready in just 35 minutes, this gluten-free, dairy-free, and protein-packed party favorite will have everyone going back for seconds!
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Recipe Information
Ingredients
- 1 pound cooked brisket
- 1 cup raw cashews
- 1.5 cups unsweetened almond milk
- 0.5 cup nutritional yeast
- 1 can (10 oz) diced tomatoes with green chilies
- 2 jalapeños, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 bag tortilla chips (for serving)
Instructions
1. Begin by placing the raw cashews in a bowl and covering them with boiling water. Let them soak for 15 minutes until they are soft.
2. While the cashews are soaking, shred the cooked brisket with a fork and set it aside.
3. Once the cashews have softened, drain them and add to a high-speed blender along with the almond milk, nutritional yeast, garlic powder, onion powder, smoked paprika, lime juice, salt, and black pepper.
4. Blend the mixture on high until it is completely smooth and creamy, about 2-3 minutes.
5. In a large skillet, heat the olive oil over medium heat. Add the diced jalapeños and cook for 3-4 minutes until they are softened.
6. Pour the cashew queso mixture into the skillet with the sautéed jalapeños. Stir in the can of diced tomatoes with green chilies.
7. Reduce the heat to low and cook for about 5-7 minutes, stirring occasionally, until the mixture is warmed through and slightly thickened.
8. Stir in the shredded brisket and cook for an additional 5 minutes until the brisket is heated through.
9. Remove the skillet from the heat. Taste and adjust seasoning if needed.
10. Sprinkle chopped cilantro over the queso and serve immediately with tortilla chips.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 13.2 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 951 mg | 73% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3519 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
