2 Step, 4 Ingredient Vegan Queso Dip

I make this weekly and add it to everything! Insanely creamy texture. I use it as a dip with chips, a cheesy spread for burritos, crunchwraps vegan burgers or just a dallop (or 3) on top of mixed veggies! Say hello to your new go-to cheesy queso dip.

To create this cheesy wonderland, you will first need to prep ahead of time by soaking your cashews in water either overnight or soak in boiling water for at least 10-15 minutes. I typically just soak for 10-15 in boiling water so I don’t need to plan very far ahead. Once properly soaked, drain cashews but keep residual water to mix with/ thin the sauce.

Next, add soaked cashews, diced green chilis, nutritional yeast and 1 cup of the residual water into your blender or food processor. If you want a bit more flavor, you can also add a tablespoon of taco seasoning if desired. Blend for about a minute or until the mixture reaches a dip-like consistency. As you are blending if the queso is too thick, simply keep adding water until you reach desired consistency. Try it and add additional salt or seasoning to taste. That is it! This will keep in the fridge for 3-5 days.