It is the best. It’s better than any queso dip I have ever had, but maybe I am biased.
Mitch and I talk about the phenomenon where the longer you haven’t eaten something the less accurately you remember the taste of it. Last week we ate dinner at my mom’s (she made delicious enchiladas. Check them out on Instagram over there >>) and she had an abundance of Daiya cheese that was on sale at the store. What a sweetie, right? But once we showed up and started eating the delicious little shreds of Daiya I exclaimed “I think they have updated their recipe a few times! It tastes JUST like cheese now.”
To which my entire omnivorous family replied “It tastes the exact same as it always has. Maybe you have just forgotten what dairy cheese tastes like.”
They had a point. That’s why whenever I make vegan versions of common dairy-filled foods, like queso, I like to test them on my family to see how they stand for them. Yesterday I did just that, and the dip was confirmed to be:
by my mama. Queso-y was enough to make me happy.
I have already made three batches in the last two days, and Mitch has already consumed about 2/3 of those made. I still have enough to take with me wherever we go later today for the Super Bowl as an awesome and convenient dip. Honestly, I care about none for football, but I will take just about any excuse to make and share food. Queso is such a classic side and snack that I’m so so so happy I found a perfect recipe for it that I can eat FOREVER.
Luckily for you, I have a food blog so I will share my perfect recipe for you to eat forever too.
Let me know what you think of it, how long it was able to last for you before being gobbled up, and if you made any additions or substitutions or anything at all!
- ♥ 1/2 cup raw cashews, soaked overnight
- ♥ 2 cups hot water
- ♥ 1/3 cup tapioca starch (a.k.a. tapioca flour)
- ♥ 2 tablespoons nutritional yeast
- ♥ 2 teaspoons apple cider vinegar
- ♥ 1 teaspoon turmeric powder
- ♥ 1 teaspoon salt
- ♥ 1/2 teaspoon garlic powder
- ♥ 1/2 cup finely diced tomatoes, drained (about 1/2 can)
- ♥ 2 tablespoons green chiles (about 1/2 small can)
- ♥ 1/4 teaspoon cayenne powder
- Soak cashews overnight.
- Bring cashews to a boil in a medium sauce pan with 2 cups of water.
- Blend together the cashews, water, tapioca starch, nutritional yeast, apple cider vinegar, turmeric powder, salt, and garlic powder and blend until smooth.
- If your blender is not high powered enough to create a smooth texture, pour the blended mixture through a cheesecloth to catch the chunks.
- Pour the cheesy sauce back into the sauce pan and on medium-high heat stir for 7-10 minutes, until the cheese is thick (up to preference, of course.)
- Mix in the tomatoes, green chiles, and cayenne powder until well combined. Adjust these ingredients to your spicy taste by adding more or less green chiles and cayenne pepper.
- Serve warm.
- ♥ A little cayenne pepper goes a long way. If you are adding more for spice, be careful.
- ♥ You can easily allow the mixture to cool and then reheat on the oven anytime.