A mouthwatering image of creamy and flavorful cashew queso, perfect for dipping sweet potatoes or drizzling over nachos.

This recipe is so quick and delicious. It’s my go-to, to replace sour cream in burritos and tacos. It gives that extra gooeyness (what do you mean this is not a word ????) and binds all the components of the meal together nicely. This cashew queso tastes so good I promise you won’t miss the dairy!

Cashew Queso

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A quick and delicious cashew queso recipe that serves as a perfect dairy-free replacement for sour cream in burritos and tacos.

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Prep Time : 5

Total Time : 35

Equipment

Servings 1

Ingredients

▢ ½ cup (64.5 g) cashews - soaked in boiling water for 30 minutes
▢ 1 chipotle in adobo sauce - + 1 tbsp sauce
▢ ½ cup (118.29 ml) soy milk - or another plant milk
▢ 2 tbsp nutritional yeast
▢ ½ tsp (0.5 tsp) sea salt flakes

Instructions

Soak the cashews in boiling water for 30 minutes to soften them.
In a small high-speed blender, add all the ingredients, including the soaked and drained cashews, chipotle in adobo, soy milk, nutritional yeast, and salt.
Blend all the ingredients until you achieve a smooth consistency. If necessary, add more milk, 1 tablespoon at a time, to adjust the thickness of the queso to your liking.