Dairy Free Queso Dip Recipes

DAIRY-FREE QUESO

Steps:

• Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight., Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 1 cup water, nutritional yeast, cilantro, lime juice, salt and chili powder; cover and process until pureed, 3-4 minutes, scraping down sides as needed., Transfer to a small saucepan. Stir in tomatoes; heat through. Serve with tortilla chips and vegetables.

VEGAN CASHEW QUESO DIP

Steps:

• In a medium saucepan over medium-high heat, sauté the onion and garlic for 1 minute, just until slightly softened. Add the paprika, turmeric, cumin, and chili powder. Stir and sauté for 1 more minute; remove from heat.
• In a high speed blender, mix the cashews, water, salt, lemon juice, and nutritional yeast. Add the sautéed mixture of onions, garlic, and spices and blend until smooth. Add an additional tablespoon of water at a time, as needed, to make blending easier and until you get the smooth texture you desire.
• Pour the queso into the saucepan you used earlier, stir in the fire roasted tomatoes, and cook over medium heat. Be sure to taste and adjust flavors according to your preference at this time: you can add more spices, salt and pepper, a little chopped cilantro or jalapeño.
• Once warm, remove from heat and pour into a large bowl. Top with your preferred optional toppings (I like this with chopped cilantro and a little seeded & sliced jalapeño). Serve immediately.

DAIRY FREE CHILI QUESO DIP

Steps:

• Place the cashews, orange bell pepper, Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2 to 3 minutes.
• In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
• Add in the cheese mixture and stir to combine. Season to taste with salt/pepper and garnish with cilantro and/or sliced green onions before serving.
• Enjoy with your favorite chips or raw vegetables!

VEGAN QUESO DIP

Steps:

• * If you don't find any, take small diced tomatoes and cut jalapeños into small pieces. Look here how spicy you want it to be. Check the Mexican aisle in the supermarket to see if you can find these tomatoes.

DAIRY-FREE QUESO DIP

Steps:

• Gather the ingredients.
• In a small dish or bowl, combine soymilk and vinegar and let rest for 3 to 5 minutes or until thickened slightly.
• Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.
• In a blender or food processor, process cashews until finely ground. Set aside.
• In a small saucepan over medium heat, combine water, lemon juice , nutritional yeast, spices, and tahini. Stir in ground cashews and soymilk mixture until well blended.
• Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.
• Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas, or burritos. **This recipe is suitable for dairy-free, vegan, vegetarian, egg-free, and lactose -free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).

DAIRY-FREE TOMATO QUESO DIP

Steps:

• Grind the cashews in your spice grinder until powdered, about 30 seconds.
• Place the tomatoes with juice in your blender or food processor and puree until smooth. Add the ground cashews, nutritional yeast, mustard, onion powder, garlic powder, cumin, chili powder, and salt, and blend until smooth.
• Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker.
• Stir in the water until well incorporated (use less for a thicker dip, you can add more later if it thickens too much).
• Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn't thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
• When ready to serve, spoon about ⅓ cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker.
• Taste, add pepper to taste, and adjust the seasonings, if needed.

DAIRY-FREE CHILI QUESO DIP

Steps:

• Place the cashews, orange bell pepper, So Delicious Dairy Free Unsweetened Cashewmilk, chili powder, and nutritional yeast in a high-powered blender and puree, about 2-3 minutes. Set aside.
• In a large saucepan, heat the minced onion, taco seasoning, black beans and fresh salsa. Stir constantly until thoroughly heated.
• Add in the cheese mixture and stir to combine.
• Season to taste with salt, pepper and garnish before serving with your favorite chips or fresh veggies.

VEGAN CASHEW QUESO

Steps:

• In a high-speed blender, or food processor, combine the cashews, water, salt, lemon juice, nutritional yeast, turmeric, and the liquid from the can of diced tomatoes and green chiles. (I was able to get about 1/4 cup of liquid from the can.)
• Blend until a smooth and creamy "cheese" sauce is created, adding a tablespoon or two more water, if needed for blending. Transfer the cheese mixture to a large bowl, then stir in the can of diced tomatoes and green chiles.
• At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic. Serve with baked tortilla chips and fresh sliced veggies.

DAIRY FREE CHILI CON QUESO DIP

Steps:

• Heat a large skillet to medium-high. Add olive oil, chopped green chiles and minced garlic. Saute until fragrant, stirring as needed, about 1 minute.
• Add taco seasoning, coconut cream and cashew cream. Stir until smooth.
• Add chili and diced tomatoes. Stir until smooth. Simmer for about 5 minutes.
• Add nutritional yeast and salt, to taste, and stir until smooth.
• Remove from heat and let cool for a few minutes. Top with fresh cilantro before serving.

DAIRY-FREE QUESO DIP

Steps:

• Soak your cashews overnight in cool water for at least 6 hours, in simmering hot water for 1 hour, or soak them in the Instant Pot on High pressure for 1 minute with natural pressure release. Drain well in a colander.
• Add all ingredients into a high-power blender.
• Blend, adding more water as needed to create a creamy cheese sauce, scraping down the sides as needed.
• Taste and adjust spices as needed.
• Serve immediately or store leftovers in an air tight container in the refrigerator for up to 5 days.
• Reheat on the stove top prior to serving, adding more water if needed.

RECIPE FOR QUESO DIP DAIRY FREE

Steps:

• Begin by soaking 2 cups of cashews in water (enough to cover) overnight. As an alternative, speed soak cashews (see notes).
• Once cashews have soaked, rinse, and place in a high speed blender with chicken stock. Blend until smooth. (Add 1/4 cup extra liquid at a time until desired texture is achieved).
• Place cashew sauce mixture into a saucepan, and place on a medium/low heat.
• Add in nutritional yeast, lemon juice, and salt. Stir until well combined.
• Add in tomatoes, jalepenos, and cilantro. Stir until well distrubuted.
• Serve with your favorite chips, and enjoy!

BEST VEGAN QUESO DIP

Steps:

• Boil potato in salted water until soft, roughly 15 mins.
• In the meantime, place the following in a blender: cashews, soy milk, vegetable broth, nutritional yeast, pickled chilli juice, onion powder, garlic powder, cumin, mustard powder, and pickled chillies (optional for spice).
• Drain potato and reserve the liquid.
• Place potato also in the blender. Blend until very smooth.
• Add reserved liquid as necessary until the desired consistency is reached.
• Taste and salt if desired.
• Add the vegan queso into a serving dish and stir in diced chillies and tomatoes. Garnish with additional tomatoes, pickled chillies, and cayenne.
• Serve with tortilla chips.