Vegan Queso Dip with Green Chiles Recipe
This creamy, flavorful Vegan Queso Dip with Green Chiles is a dairy-free, plant-based alternative to traditional queso, perfect for snacking or entertaining. Made from raw cashews, nutritional yeast, and a blend of spices including green chiles for a mild heat and smoky depth, this dip is luscious, easy to prepare, and pairs wonderfully with tortilla chips, veggies, or as a topping for vegan nachos.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: About 2 cups
- Category: Dips & Spreads
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Vegan Queso Dip Ingredients
- 1 cup raw cashews
- 2 cups unsweetened cashew milk
- 2 tsp corn starch
- 1 (4-oz.) can diced green chiles
- 1/4 cup nutritional yeast
- 1 tsp granulated garlic
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
Instructions
- Soak Cashews: Begin by soaking 1 cup of raw cashews in hot water for at least 15-30 minutes to soften them, which helps create a creamy texture for the queso dip.
- Prepare Ingredients: Drain the cashews and gather the remaining ingredients: 2 cups unsweetened cashew milk, 2 teaspoons corn starch, 1 can (4 oz.) diced green chiles, 1/4 cup nutritional yeast, 1 teaspoon granulated garlic, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper.
- Blend Mixture: In a high-speed blender, combine the soaked cashews, cashew milk, corn starch, diced green chiles (including juice for flavor), nutritional yeast, granulated garlic, kosher salt, cumin, and cayenne. Blend on high until completely smooth and creamy, about 1-2 minutes.
- Cook the Dip: Pour the blended mixture into a medium saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and becomes smooth and shiny, about 5-7 minutes. This heating activates the corn starch to thicken the dip and incorporate the flavors.
- Adjust seasoning and serve: Taste the queso dip and adjust salt or spices if needed. Serve warm with your favorite tortilla chips, vegetable sticks, or use as a sauce on vegan dishes.
Notes
- Soaking cashews improves the creaminess and digestibility of the dip.
- If the dip thickens too much, add a splash of cashew milk to adjust consistency.
- For a spicier dip, increase cayenne pepper or add a few drops of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove with a splash of cashew milk.
- This dip is naturally gluten-free, dairy-free, and vegan.
