Creamy Vegan Cashew Queso

I love cashew queso — and in an attempt to help the inflammation my body feels, I’ve started trying to go a little lighter on the dairy. Having a vitamix made me super excited to try my favorite Mexican alternative since I had heard that you don’t have to soak the cashews beforehand — and that rumor is correct! In less than 5 minutes I had delicious, dairy and gluten free Mexican goodness to use as a dip, on eggs, atop salads, etc. Plus it’s delicious if you dip fresh veggies in! Yum!

Creamy Vegan Cashew Queso

5 minutes - 4-6 servings

1 cup water

1/4 cup raw unsalted almonds

1 cup raw, unsalted cashews

1.5 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp crushed red pepper

1 tsp salt

2 tbs lemon juice

4 tbs nutritional yeast, SA friends, I used this one

1. Add all ingredients to your high powered blender, starting with the liquids (if you don’t have a high powered blender, simmer the nuts for 2-3 hours until extremely soft).

2. Blend on high until smooth. Taste and adjust seasonings to your liking.

3. If you’re using a vitamix, I start on 1 and turn the power to 10 and blend for 2-3 minutes until smooth.