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A bowl of creamy vegan queso in the middle of a pile of gluten-free tortilla chips
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5 stars (1 review)

Vegan Queso Dip {Made with Cashews}

This Vegan Queso Dip is made with butternut squash and cashews. It is sweet, spicy, creamy and "cheesy".
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Diet: Vegan
Keyword: dairy free, paleo queso, vegan, vegan queso, whole30 cheese
Servings: 8
Calories: 100kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

  • 1/2 cup raw cashews soaked overnight if not using a high speed blender
  • 1/2 cup cubed butternut squash roasted or steamed
  • 1 can 4 oz green chilie divided
  • 1 tbsp taco seasoning
  • 2 tbsp nutritional yeast
  • 1/2 lemon juiced
  • 1/2 cup dairy free milk

Additional Ingredients

  • 1 tbsp salsa optional
  • salt to taste

Instructions

  • Soak raw cashews with hot water and a pinch of salt for an hour for extra creamy texture.
  • Pulse all the ingredients, and only half of the green chiles together until smooth
  • Fold in the rest of green chilies and salsa (optional). Adjust due to your spicy level you like.

Nutrition

Serving: 1g | Calories: 100kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 267mg | Fiber: 2g | Sugar: 1g