Vegan Salsa con Queso
Elevate your snack game with this irresistible Vegan Salsa con Queso, a plant-based spin on the classic cheesy dip. Made creamy with blended raw cashews and enriched with the nutty flavor of nutritional yeast, this recipe delivers bold Tex-Mex flair thanks to smoked paprika, cumin, and a hint of turmeric. Brightened with fresh lemon juice and spiced up with jalapeños and canned diced tomatoes with green chiles, this dairy-free queso comes together in just 15 minutes for a quick and crowd-pleasing appetizer. Serve it warm with crunchy tortilla chips or drizzle it generously over nachos, tacos, and baked potatoes for a guilt-free indulgence that’s as easy as it is delicious. Perfect for vegans and anyone seeking a healthier alternative to traditional queso, this recipe packs flavor without compromise!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 1 cup water
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 can (10 oz) canned diced tomatoes with green chiles
- 1 medium jalapeño, finely chopped
- 0.25 cup fresh cilantro, chopped
Instructions
Start by soaking the raw cashews in hot water for at least 10 minutes to soften them.
Drain and rinse the cashews thoroughly.
In a high-speed blender, combine the soaked cashews, 1 cup of water, nutritional yeast, lemon juice, garlic powder, onion powder, cumin powder, turmeric, smoked paprika, and salt.
Blend the mixture on high until it becomes completely smooth and creamy. This may take about 2-3 minutes.
Transfer the blended mixture to a medium saucepan and place it over medium heat.
As the mixture begins to warm, it will thicken. Stir constantly to ensure a smooth consistency.
Once the queso has thickened, add the canned diced tomatoes with green chiles, including their liquid.
Stir in the chopped jalapeño and cook for another 2 minutes to heat through.
Remove the saucepan from the heat and stir in the chopped fresh cilantro.
Serve warm as a dip with tortilla chips or drizzle over nachos, tacos, or baked potatoes.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1915 mg | 41% | |
*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.
