Do you need to soak the cashews?

Yes, soaking the cashews softens them and helps them blend together to create a creamy texture. This is especially important if you don't have a powerful blender.

Do you need a blender?

Yes, and a high-powered blender works best. If your blender isn't powerful enough to blend the cashews into a smooth consistency, try blending them in batches or soak the cashews for a longer period of time. You can also use a food processor but, in my experience, the queso doesn't get quite as creamy.

How long will this cashew queso last?

If it is stored in an airtight container in the refrigerator it should last for 3-4 days. It will thicken a bit in the fridge, so you may need to stir in 1-2 tablespoons of nut milk to thin it out. Some liquid separation may occur in the queso after a few days, but this is totally okay. Just stir the queso to mix it together.

Do you serve queso hot or cold?

The great thing about this queso is that you can serve it hot or cold. If you're serving it cold, just pour it into a bowl and enjoy right away or store it covered in the refrigerator for later. To serve it warm, just heat it on a low heat in a skillet or sauce pan on the stovetop or microwave it. Stir it frequently to ensure it doesn't burn around the edges. You want it warmed but not bubbling hot.

Cashew Queso

Description

Cashew Queso is a thick and creamy vegan dip with a hint of spicy chilis and lots of smokey flavour. Serve it as a chip dip or nacho sauce!

Ingredients

2 cups raw cashews
2 cups hot water
1 1/2 cups unsweetened nut milk
1/3 cup nutritional yeast
3 teaspoons smoked paprika
1 teaspoon kosher salt
2 cloves garlic
1 cup grape or cherry tomatoes
1/4 teaspoon crushed red pepper flakes (more for garnish)
1 can (4 ounces) green chilies

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Instructions

Add the cashews and hot water to a glass dish and let soak for 30 minutes.
Drain cashews and add to blender, along with nut milk, nutritional yeast, smoked paprika, salt and garlic. Blend on high until smooth and creamy.
Add tomatoes and pulse a few times until blended but some small pieces remain.
Stir in the red pepper flakes and green chilis.
Enjoy it cold by serving right away or chilling in the refrigerator for later. Serve it warm by heating on the stove top or in the microwave.
Garnish with more red pepper flakes and serve with chips or pour over nachos.

Notes

If you like a spicier queso, just add some more red pepper flakes, or substitute chili powder for some of the smoked paprika. You can also add some finely chopped jalapeños for an extra kick.
If you like it less spicy, just leave out the red pepper flakes.
Make sure you use smoked paprika, not regular paprika.
A high-powered blender works best, but if you don’t have one, just blend the ingredients in two batches, soak the cashews longer or use a food processor.
This queso is thick (especially after it is refrigerated), so you can blend or stir in some more nut milk to thin it out.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.