![]() Made with no dairy and no processed ingredients, this creamy cashew queso dip is a delicious plant based alternative to a traditional mexican cheese dip. Warm it up a bit if you like, top with the garnishes, and get to DIPPING! Is this creamy pumpkin cashew queso healthy? Then everything except the garnishes is thrown into a high speed blender and blended until smooth and creamy as can be. The only advance planning you need to do is to soak your cashews for at least an hour before starting. Red onion + cilantro – For garnish! Because they’re pretty and also add some nice fresh bite.But it does also help brighten up the flavor and add an extra layer of ZIP to the dip. Hot sauce – You can use your favorite hot sauce, or skip it all together if you don’t want much heat in your queso.Nutritional yeast has a savory, nutty, and definitely “cheesy” flavor profile. Commonly used in a lot of vegan recipes for it’s flavor boosting super powers. Nutritional yeast – This is where most of the “cheesy” flavor REALLY comes from in this queso dip.If you don’t have it you can easily skip it – the chili powder will add enough mexican flavor to the cheese dip. Just a smidge of this spice adds a hint of smoky flavor & a little bit of spice. Smoky chipotle powder – Chipotle powder is essentially just smoked red jalapenos.Chili powder – Just a little to amp up the cheesy-mexican flavor.Lime juice – For some bright zip and zing.Mustard helps aid in the “cheesy” vibe that we’re going for. Mustard (both dry from your spice cabinet and dijon mustard work) – I know this ingredient sounds a bit unexpected, but since there is no actual cheese in this dip you need some serious flavor boosters to get the right flavor profile.Pumpkin puree – High in vitamins & antioxidants, this nutrient dense ingredient adds a major nutritional boost to this recipe.Hot water for blending with the cashews.If you only have roasted cashews on hand you CAN use them but you may want to let them soak a little bit longer before blending – also the final dip may not be quite as creamy and smooth. Raw cashews surrender into a smooth sauce when blended much more easily than roasted cashews. When blended, soaked raw cashews turn into the dreamiest creamiest sauce that provides the perfect base for a recipe like this. Raw cashews – This is the main ingredient in the recipe.Seriously simple and seriously delicious. This creamy pumpkin cashew queso is made with a few simple plant based ingredients in your high speed blender. The pumpkin lends a nice rich sweetness to the cheese dip that is absolutely phe-nom-e-nal.Īnd with the holiday season upon us it would make the perfect addition to any party snack platter! One bite and I know you’re going to be sold □□ Ingredients for this pumpkin cashew queso I’m pretty sure more vegan queso is never a bad thing □Īnd you guys I am SO excited to share the recipe with you because I think it might have turned out even better than the OG recipe. I shared a classic mexican cashew queso dip recipe on Nyssa’s Kitchen in the past, but this fall I was inspired to create a second vegan cheese recipe with PUMPKIN because whyyy not. There are many types of dairy free cheese out there, but based on my experience I’m pretty certain that cashew cheese is the best. If you’ve been following me for awhile it will come as no surprise to you that I have big LOVE for dairy free cashew cheese. ![]() Made with whole food and plant based ingredients for an easy and healthy cashew cheese recipe that will make you feel good from the inside out! Vegan, paleo, and whole30 compliant. This pumpkin cashew queso is a creamy and absolutely delicious dairy free snack.
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