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Vegan Queso Dip

What better way to celebrate Cinco de Mayo than with warm, gooey, plant based cheesy dip? 

This dairy-free queso is easy, creamy, smoky, and incredibly delicious, making it the perfect party dip. You can add some more spice or just keep all the cheesiness.


Give your brain a boost by adding more cashews into your diet.
Your brain is mostly made up of fat, which means it needs healthy fats to function optimally. The monounsaturated and polyunsaturated fatty acids contained in cashews are crucial for maintaining brain health, improving memory, and reducing inflammation. Cashews also contain mental health-boosting minerals such as iron, zinc, copper and rich in tryptophan, which is an essential amino acid that our bodies turn into serotonin.


  • 1 cup cashews soaked 4 hours
  • 4 tbsp nutritional yeast 
  • 1 clove garlic finely minced
  • 1 tsp ancho chili
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika 
  • 1/4 tsp onion powder
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 cup hot water
  1. Drain and rinse cashews, place into a high-speed blender.
  2. Add all remaining Ingredients and blend on high until smooth and creamy.  You will need to scrape down sides several times.  
  3. If you need more water, add one teaspoon at a time. 
  4. Check for seasoning and add a pinch of chili flakes at the end if you need more of a kick.