Cashew Queso


For the Onion/Tomato Mix:

  • 1 Tbsp Olive Oil
  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tomato (Chopped)


For the Queso:

  • 1 cup (150g) Raw Cashews (Gluten-Free)
  • 3/4 cup (180ml) Vegetable Stock
  • 1 tsp Crushed Garlic
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Cumin
  • 1 Tbsp Sliced Jalapeños*

For Serving:

  • 1/2 cup Fresh Chopped Cilantro



  1. Add the olive oil to a frying pan along with the chopped onion and crushed garlic and sauté until the onions are softened.
  2. Then add in the tomato and sauté with the onions until the tomato is softened. Turn off the heat and set aside.
  3. To a blender add the cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños and blend until smooth.
  4. Then add in around 3/4 of the cooked onion/tomato mix and blend that in again until smooth.
  5. Pour out the blended dip into a bowl and add the rest of the cooked onion/tomato mix as well as some fresh chopped cilantro and fold in.
  6. Serve with a little chopped cilantro and sliced jalapeños for garnish and some tortilla chips for dipping!
  7. Keep leftovers covered in the fridge and enjoy within 5 days.