I am not vegetarian but I’m really digging this “queso” dip that contains no cheese or dairy. I’m convinced in a blind tasting, you wouldn’t be able to tell it’s not real cheese. And what’s even better – you can serve at a party and it doesn’t get hard or lumpy as it cools like a cheese dip will. I came up with this recipe for my son who loves the white cheese dip at our local Mexican restaurant, so it’s pretty mild; but you can sub spicy salsa for the mild green chilis or broth if you want some more heat.
- 1.5 cups raw cashews
- 2 - 4 oz cans of mild green chilis
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- If you don't have a high power blender, start by soaking your cashews in warm water for an hour or two. Drain. Add cashews, 1 can of chilis, broth, salt and yeast to blender. Pulse on low, then slowly increase to high speed for about 3 minutes. Add additional broth or salt if needed. Pulse in the second can of chilis for some texture.
- If you want more spice, use hot chilis or hot salsa. I've made this same recipe using salsa instead of the chilis and broth and it turned out great!