Dairy-Free Queso Dip
 
Prep time
Cook time
Total time
 
A dairy-free, Paleo and Vegan take on a classic appetizer or party dish to share
Author:
Recipe type: Appetizer
Serves: Varies
Ingredients
  • Raw Cashews 1 cup (125 g)
  • Juice of ½ a Lemon
  • Water .5 cup (125 ml)
  • Cilantro/Coriander, Loosely Packed .25 cup (15 g)
  • Nutritional Yeast .25 cup (10 g)
  • Paprika .5 TSP
  • Chili Powder .5 TSP
  • Garlic Powder .5 TSP
  • Onion Powder .5 TSP
  • Sea Salt 1 TSP
  • Black Pepper .5 TSP
  • Jalapeno 2 Small
Instructions
  1. Soak the cashews in a bowl with just enough water to cover for at least 6 hours or up to overnight. The longer you let them go, the creamier the final result will be.
  2. Drain and rinse the cashews and then add them along with all other ingredients (except for one of the two jalapeños) to a blender or food processor.
  3. Blend until smooth and creamy.
  4. Add the last jalapeño and pulse a until broken into smaller pieces.
  5. Serve with sliced veggies, tortilla chips or drizzle over tacos like a nacho cheese sauce and enjoy!
  6. You can keep this well covered and refrigerated for up to about 5 days.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/02/22/optimistic-paleo-queso-dip/