Cashew Queso Dip (Print)

This smooth, cashew-based dip is dairy-free, spiced just right, and ready in a few minutes. Perfect for all your Mexican-inspired favorites.

# Ingredients:

01 - 1 cup of raw cashews.
02 - 3/4 to 1 cup warm water.
03 - 1 garlic clove, minced.
04 - 2 tablespoons of nutritional yeast.
05 - 1 teaspoon chili seasoning.
06 - 1/2 teaspoon ground cumin.
07 - 1 tablespoon harissa, or swap with hot salsa, chipotle sauce, or adobo.
08 - 1/2 teaspoon salt, and more if needed.

# Steps:

01 - Toss everything into a blender, starting with less water. Add water little by little until smooth and easy to pour.
02 - Check the taste and make tweaks—add more yeast for cheesiness or boost the spices for bold flavor.
03 - Pair with chips or toss into Mexican dishes. Optionally, top it off with extra hot salsa or harissa.

# Notes:

01 - Best results with a small or powerful blender.
02 - Stays fresh for 1 week in the fridge.
03 - Freeze for up to 30 days.

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