Cashew Queso

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Cashew Queso

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Yield: 475 ml (2 cups)
You're needed for: 3 minutes
Until it's done: 6 minutes

Legendary, dairy-free queso cheese dip with a kick!

Ingredients:

almond milk - 1 cup (240 mL)
nutritional yeast - 1/4 cup (60 g)
raw almonds - 1/2 cup (70 g)
raw cashews - 1/2 cup (65 g)
red bell pepper (de-seeded) - 1 whole
kosher salt - 1.5 tsp (8 g)
garlic powder - 1/2 tsp (1.5 g)
onion powder - 1 tsp (2.5 g)
crushed red pepper - a few shakes (to taste)

Instructions:

Add liquid ingredients to your Vitamix.
Then add rest of ingredients.
Start blender on low, ramp to high.
Blend on high for 6 minutes (or use preprogrammed ‘Soup’ setting).
Snap a pic and tag #lifeisNOYOKE
Be really happy.

NOTE: This recipe requires a Vitamix.

Useful tips for Cashew Queso

Biggest takeaway from this recipe? Don’t hesitate to make it. Every day without it is a day without (dairy-free) cheese!

Allergic to cashews? Substitute them with raw sunflower seeds and sesame seeds. Per our friend Andrew, this substitution works perfectly.

The queso will last refrigerated for up to a week.

Here are some more useful tips:

Take a picture of your cashew queso and tag #lifeisnoyoke. (Here's the original featured image from this recipe post.)

Chip getting dipped into life is no yolk's cashew queso.

The nutritional yeast needs to say "nutritional." Any other type of yeast won't work. This non-GMO version from Whole Foods worked great. You can also buy it there in bulk (near the coffee and nuts).

I can't speak to dogs' ability to stomach this stuff. But Lucy liked it!

Serve with chips or sliced veggies. Just know it won't last long!

A recipe that makes veggies delicious.