Elevate Your Tailgate: Queso Dip…That’s Good For You! {Dairy-Free}
This dairy-free queso dip offers creamy, cheesy flavor with a spicy kick, all made quick in your pressure cooker using soaked cashews, almond milk, and bold spices.
Equipment
- 1 Blender High-speed preferred for smooth texture
- 1 Skillet For sautéing
- 1 Pressure cooker Or saucepan alternative
Ingredients
Main Ingredients
- 1 cup raw cashews soaked for at least 2 hours
- 1 tablespoon olive oil for sautéing veggies
- 1 onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups unsweetened almond milk
Instructions
Instructions
- Soak the cashews in water for at least 2 hours. Drain and rinse before using.
- Heat olive oil in a skillet on medium heat. Add onion, garlic, and red bell pepper. Sauté until soft and fragrant, about 5 to 7 minutes.
- Add cumin, smoked paprika, turmeric, chili powder, and cayenne. Stir for another minute to activate the spices.
- Transfer sautéed veggies to a blender. Add soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, salt, pepper, and almond milk.
- Blend until smooth and creamy, scraping down sides if needed.
- Transfer mixture to a pressure cooker insert or saucepan and cook on medium heat for 10 to 15 minutes, stirring often, until thickened but still dippable.
- Do a quick release if using pressure cooker. Spoon the queso into a serving bowl and serve warm.
Notes
Store leftovers in an airtight container for up to 5 days or freeze in small batches. Also works great as a sauce for pasta or roasted veggies.