Dairy-Free Deliciously Creamy Chips and Queso
Dive into dairy-free indulgence with this irresistibly creamy Chips and Queso recipe! Crafted with raw cashews, unsweetened almond milk, and nutritional yeast, this recipe delivers all the smooth, cheesy goodness you crave—without a drop of dairy. Enhanced with tangy hints of lemon juice and apple cider vinegar, bold spices like smoked paprika and cayenne, and the satisfying stretch of tapioca starch, this queso is both rich and velvety. The addition of tomato paste and green chilies gives it the perfect Tex-Mex flair, making it a crowd-pleasing dip for your favorite tortilla chips. Ready in just 15 minutes, this quick and easy vegan queso is the ultimate appetizer for dairy-free diets, casual gatherings, or game day spreads. Perfect for vegans, lactose-intolerant food lovers, and queso enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon ground cayenne pepper
- 2 tablespoons tomato paste
- 4 ounces canned green chilies
- 1 teaspoon sea salt
- 8 cups tortilla chips
Instructions
Start by soaking the raw cashews in hot water for at least 10 minutes to soften. Drain and rinse the cashews thoroughly.
In a high-speed blender, combine the soaked cashews, unsweetened almond milk, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric, ground cayenne pepper, tomato paste, and sea salt.
Blend the ingredients on high speed until completely smooth and creamy. This might take 1-2 minutes depending on your blender.
Pour the blended mixture into a medium saucepan over medium heat.
Stir the mixture continuously with a whisk or silicone spatula as it heats up, ensuring nothing sticks to the bottom.
Cook for about 5 minutes, or until the queso thickens and becomes stretchy in texture. The mixture will become glossy and smooth.
Once thickened, add the canned green chilies to the queso and stir to combine.
Remove from heat and adjust seasoning to taste if necessary, adding more salt or lemon juice if desired.
Serve immediately with tortilla chips for dipping, or keep warm over a low heat if not serving right away.
Nutrition Facts
Calories |
2821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 59.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 17.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1009 mg | 78% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2325 mg | 49% | |
*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.
