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Smoked cashew queso? Yes, please!
It seems like from the moment November hits until the end of the year, I am constantly invited to things. Holiday cocktail parties. Game nights because it’s too cold to do anything outside. And of course, every time there’s a gathering, there are snacks. I’m usually the one to make desserts. But sometimes a night requires a good snack. And just like dessert, I love a good snack.
This was one of the things I brought to the last hangout, and from the way it was devoured, I’ll probably be making it again. Which is good because it was so easy to make and came together so fast.
I made this specifically because I have one friend that is vegan and most dips and things involve dairy. Don’t get me wrong — I love a good dairy based dip. But I also know what it’s like to not be able to eat much when there’s so much food around. So smoked cashew queso it is!
So this is truly nothing more than soaking some raw cashews, and blending them up with your favorite seasonings. I used lots of nutritional yeast, a few cloves garlic, and a few smoked almonds. You don’t need a lot. The almonds give it some texture and a great smoky flavor. Once I blended it, I added a favorite seasoning blend mine Los Muertos Barbecue, which gave it an extra kick.
The beauty of this is that you can customize it with whatever flavors you like. The cashews are versatile, creamy when blended, and take lots of flavors pretty well. I’ve made a curried cashew dip and pesto cashew dip, and both were amazing.
Eat this with chips, crackers, or spread it on toast. It’s so good, and once you try it, you’ll be looking for any and every way to use it.
Smoked Almond Cashew Queso
This easy, smoky cashew queso dip is perfect for parties. It’s vegan and gluten free, so satisfies a lot of special diets while still being delicious.
Equipment
Ingredients
- 1 cup raw cashews
- 1/4 cup smoked almonds
- 3 tablespoons nutritional yeast
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1 tablespoon barbecue seasoning
- Sea salt and fresh ground pepper to taste
Instructions
- Put the cashews in a bowl and cover with hot water (doesn’t have to be boiling; the hottest water from your tap will work) and let soak for 15-20 minutes.
- Drain and add the cashews to a blender, along with the almonds, nutritional yeast, garlic and cumin. Add about 1/4 cup cold water and blend until smooth and creamy.
- Stir in the barbecue seasoning after blending.
- Serve with chips, crackers, or sliced vegetables.
Notes
Storing leftovers: Store leftovers in an airtight container in the fridge for up to 3 days.
Pairs well with: Roasted Cherry Tomato Guacamole, Black Bean Enchiladas with Homemade Sauce
Nutrition
Calories: 107kcalCarbohydrates: 8gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 181mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 1mgCalcium: 27mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Tried this recipe?Let us know how it was!
