Vegan Queso

Vegan Queso

1 Review
From: EatingWell.com, January 2017

Blended cashews make for a creamy and dairy-free cheese dip. Serve with tortilla chips and veggies for an easy and healthy vegan appetizer.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup raw cashews
  • ¾ cup water, plus more as needed
  • 2 tablespoons lime juice
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper

Preparation

  • Prep

  • Ready In

  1. Place cashews in a small bowl, cover with ¾ cup water and soak for 30 minutes. Drain cashews and rinse under cold water.
  2. Place the cashews, along with lime juice, nutritional yeast, tomato paste, smoked paprika, salt and cayenne in a high-speed blender and blend on the highest setting until smooth and creamy, 2 to 3 minutes, scraping down the sides once or twice. Thin with a little water if necessary.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: 2 Tbsp. each
  • Per serving: 109 calories; 8 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 3 g protein; 13 mcg folate; 0 cholesterol; 1 g sugars; 0 g added sugars; 157 IU vitamin A; 2 mg vitamin C; 11 mg calcium; 1 mg iron; 108 mg sodium; 186 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat

Reviews 1

June 26, 2017
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By: Sharmin Sampat
So amazingly good for mid-meal snacking
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