I’ve been obsessed with dairy free queso since I first found out about it. I made my first cashew queso and never looked back. Sure, I love me a good melty, cheesy queso, but I also love a good cashew base non-dairy option. I accept and love all quesos in whatever form they find me.
This is the season of pumpkin and I decided maybe I should combine my two loves and make this luscious, creamy dairy free pumpkin cashew queso. It is the perfect dip to put out for your parrrttaaay along with some guac and salsa.
It’s a fun little conversation starter. Dairy free? No wayyy, it’s soo good. What’s it made out of? And there’s pumpkin? I lovvve that there’s pumpkin.
Guys, the added pumpkin adds a nice little unexpected sweetness that you just cannot get enough of. This is one of those dips where you just dip and dip and dip on repeat and then you look down and it’s all gone and you look around and realize it was you. You did it. You ate it all.
Want to do more that just dip in this dreamy queso? Try this jackfruit burrito bowl! I use the cashew queso as a dressing and this pumpkin queso recipe would be amazing!! Or, drizzle this pumpkin queso on some skillet veggie nachos!
This is the absolute easiest recipe, so let’s make some Pumpkin Cashew Queso! And, the ingredients are pretty simple, I usually buy my specialty ingredients from amazon. For this recipe you’ll need: raw cashews, salsa, pumpkin puree, nutritional yeast, cumin, and salt.
Place the cashews, salsa, pumpkin puree, nutritional yeast, cumin, salt, and water in a blender and blend on high until smooth.
Serve immediately with chips. If you want to serve this hot, pour the smooth queso into a pot over medium heat for 3 – 5 minutes. Whisk continuously until it is warmed through. If it gets too thick, add 1/4 cup water to thin it out.
Recipe
Pumpkin Cashew Queso
This Pumpkin Cashew Queso is the easiest non-dairy Mexican cheese sauce! It’s only a handful of ingredients, vegan, and such a crowd pleaser!!
Ingredients
- 1 cup raw cashews
- 1 cup salsa
- 1 cup pumpkin puree
- 1/3 cup nutritional yeast
- 2 teaspoons cumin
- 1/2 teaspoon sea salt
- 1/2 cup water
- 2 tablespoons cilantro, chopped for garnish
- tortilla chips for serving
Instructions
- Place the cashews, salsa, pumpkin puree, nutritional yeast, cumin, salt, and water in a blender and blend on high until smooth.
- Sprinkle with chopped cilantro and serve immediately with tortilla chips.
- If you want to serve this hot, pour the smooth queso into a pot over medium heat for 3 – 5 minutes. Whisk continuously until it is warmed through. If it gets too thick, add 1/4 cup water to thin it out.
Enjoy!! xo
Been eyeing this recipe for a while now! Finally got some pumpkin! So should I soak the cashews beforehand if I don’t have a fancy high powered blender?
Yay!! I can’t wait for you to try it! Yes you can soak them for about about 30 minutes to help things along! Or, you can just soak them for 10 in hot water to make things quicker. Let me know how it goes!! xo
My friend made me this to have with veggies and chips and I had to have the recipe. I would love to know the nutrition facts on this because I am heading towards low carb keto and need to better count my macros. Thanks so much!
I’ll update the nutrition facts soon! I’m so happy you guys enjoyed it!