Description
A creamy, spicy dip made without dairy, perfect for snacking.
Ingredients
Scale
- 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
- 1/2 cup water or vegetable broth
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 small jalapeno, seeded and roughly chopped (use more for extra heat)
- 1/4 cup pickled jalapeno slices, plus 1 tablespoon brine
Instructions
- Drain and rinse the soaked cashews.
- Combine the drained cashews, water or broth, nutritional yeast, lemon juice, salt, garlic powder, and onion powder in a high-speed blender.
- Add the fresh chopped jalapeno and the pickled jalapeno slices.
- Blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- Taste the dip and add the tablespoon of pickled jalapeno brine. Blend briefly to incorporate.
- If the dip is too thick, add water or broth, one tablespoon at a time, until you reach your desired consistency.
- Serve warm or at room temperature with chips or vegetables.
Notes
- For a warmer dip, heat the mixture gently in a small saucepan over low heat after blending, stirring constantly. Do not boil.
- If you prefer a smoother texture without fresh jalapeno pieces, blend the fresh jalapeno separately with a small amount of liquid before adding it to the main batch.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1
- Sodium: 350
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
- Cholesterol: 0
Keywords: vegan queso, jalapeno dip, dairy-free cheese sauce, cashew dip, spicy dip