Red Pepper Cashew Queso Dip with Baked Tortilla Chips
This vegan queso dip is quick to make and tastes so similar to the traditional dairy version. Served alongside these baked tortilla chips that are gluten free, corn-free and vegan. Perfect party food!
Hiii! Popping in quickly to share this recipe that I've been hinting at for far too long on instagram. It's hard to believe that my last post was January 31st - where on earth did February and most of March even go? So today I'm sharing this vegan queso sauce that is so so so good, to me it tastes just like the stuff I used to devour as a teen (as in, I'd convince my mom that I needed snacks at 10pm and get her to bring me to the 24 hour grocery store a few blocks away, and buy queso, tortilla chips, and usually sour candy and possibly some sort of chocolate too - hah as I read that list, I'm cringing). I also have an easy recipe for baked tortilla chips to serve with the queso - these are for all those people who'd prefer a baked crunchy chip and for anyone like me that can't eat corn. I hope you love these as much as I do! Pro tip: serve this dip immediately, when it's still warm - that's when it's outrageous. Leftovers are still good out of the fridge, but warm is really the way to go.
Thank you so much for reading. Also check back soon because I have a hot cross buns recipe that's both gluten free and vegan, and I promise to post it before Easter next weekend!
I'm always to thrilled to hear from you guys and see that you've tried my recipes, so please tag me @mynaturalkitchen on instagram - you'll absolutely make my day! xo
Red Pepper Cashew Queso Dip
1/2 cup raw cashews
1 tsp coconut or avocado oil
1/4 cup red pepper, chopped small
1/4 cup red onion, chopped small
1/4 tsp pink salt or sea salt, plus extra to taste
1 tbsp sun dried tomatoes
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/8 tsp ground turmeric
1/8 tsp hot chile powder
1 small clove garlic, chopped
1 tbsp lemon juice
1/4 cup hot water
1 tbsp coconut oil
Soak the cashews for up to 6 hours to soften. If you're pressed for time, just briefly soak the cashews in hot water (even 10 minutes) so that they'll blend more easily. Place the sun dried tomatoes in a small bowl of hot water to soften up.
Combine 1 tsp coconut oil with the red onion and red pepper over medium heat. Season with 1/4 tsp salt and sauté until softened - about 5 minutes.
Drain the cashews and the sun dried tomatoes, then add to a high speed blender along with the spices, garlic, lemon juice, hot water and additional 1 tbsp coconut oil. Blend until completely smooth, stopping and scrapping down the sides of the blender with a spatula as needed. Serve immediately while warm (this way is my favourite!). Refrigerate any leftovers in a covered container.
Baked Tortilla Chips
2 large brown rice tortillas (I buy the frozen packaged type)
2 tsp avocado oil or melted coconut oil
salt, to taste
Preheat oven to 350 degree Fahrenheit. Use a sharp knife to cut the torillas into 4-5 equal-sized strips, then cut each strip into triangles (I cut them while they're still frozen). Place the chips on a baking sheet and toss with the oil and salt, to taste. Bake for 10 minutes. Remove any chips that are browned, then return the rest to the oven for another 2-3 minutes. Serve immediately with the queso.