Vegan Queso
This easy vegan queso dip recipe is made with only 4 ingredients. A spicy, cheesy, delicious plant based appetizer!
Servings: 8
Ingredients
- 8 oz enchilada sauce
- ½ cup medium spicy salsa
- 1 cup roasted salted cashews
- ½ cup nutritional yeast
Instructions
- Add enchilada sauce, salsa, nutritional yeast, and roasted salted cashews to a high speed blender.
- Blend until smooth
- To heat the dip, microwave in 15 second increments in a bowl until desired heat. If you heat it up in a sauce pan on the stove, it is still delicious, but will thicken up considerably.
- Store leftovers in the fridge in an airtight container
Notes
This is a fairly spicy dip. To make less spicy, you could use a milder salsa.
Raw cashews are NOT a substitute in this recipe, for they require soaking before blending. What you want here is already roasted and salted cashews.
Nutrition
Calories: 125kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 462mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg