Spicy Queso (dairy-free and vegan)

Before I get into this yummy dip, don’t judge this recipe just because it’s classified as vegan! I know that there are some of you out there that will! If you want, use chicken or beef broth and make it just dairy-free! 😉

Anyways……

Having a husband that is lactose intolerant has really changed perspective on things. I have to omit one of my favorite ingredients from every meal (CHEESEEEEEE!) or make two meals (who wants to do that?!) and risk antagonizing him with what I’m eating. Therefore, I have had to get very creative and come up with replacements that are still tasty and give us that cheese fix! Mind you, many dairy-free things are far from the original and by no means, taste the same. However, they are still delicious and help us not to miss all of that cheesy goodness so much. We still splurge from time to time on QUALITY dairy.

Give your body a break now and then from all of that cow’s milk. It’s filled with sugar, cholesterol, saturated fat and many times hormones that were pumped into the cows. It also has been linked to an increased prevalence of acne in many studies. It’s just not something you should be consuming large amounts of in every meal. You absolutely still need fat and calcium, but try finding substitutes elsewhere for a couple of meals! Your body will thank you!

Oh, look! Here’s a great substitute for a cheesy dip! 😛

I like to drizzle this queso over tacos or mix with some ground beef and taco seasoning for a jazzed up dip!

Print Recipe

Spicy Queso (dairy-free and vegan)

Cuisine

Dairy Free, paleo

Prep Time

3-4 hours of soaking cashews

Cook Time

5 minutes

Servings

cups

Ingredients

• 2 cups Cashews soaked (preferably overnight)
• 4 tsp Chipotle sauce from a can of chipotle peppers in adobo sauce
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 2 tsp Cumin
• 1 tsp Coriander
• 1 tsp Salt
• 1/2 tsp Ground white pepper
• 1/2 cup Nutritional yeast
• 1 cup Broth
• 1 cup Coconut milk unsweetened
• 1 Chipotle pepper optional - if you want more heat
• 1/2 tsp Turmeric optional - adds great color!

Cuisine Dairy Free, paleo Prep Time 3-4 hours of soaking cashews Cook Time 5 minutes Servings cups Ingredients 2 cups Cashews soaked (preferably overnight) 4 tsp Chipotle sauce from a can of chipotle peppers in adobo sauce 2 tsp Onion powder 2 tsp Garlic powder 2 tsp Cumin 1 tsp Coriander 1 tsp Salt 1/2 tsp Ground white pepper 1/2 cup Nutritional yeast 1 cup Broth 1 cup Coconut milk unsweetened 1 Chipotle pepper optional - if you want more heat 1/2 tsp Turmeric optional - adds great color!

Instructions

1. In a high powered blender*: Combine all of the ingredients until a smooth, creamy sauce is formed. This usually tastes about 3-5 minutes. If you're having trouble getting the mixture to puree, add a bit more broth/coconut milk.
2. Once blended, taste and add more salt to your liking! Serve warm with chips or tacos!