Every Monday I think to myself, “maybe I should try dairy-free.” I usually think it as I’m pouring half and half into my coffee and think, “nahh, maybe next Monday.” There is a part of me that wants to try dairy free. Here’s the thing…
Maybe it doesn’t need to be an all or nothing, completely dairy free thing. There are so many great dairy-free options out there that surely you can incorporate some when you want to lighten the cheese load.
We are a family that likes it all. We like dairy free cheese, we like real cheese, we like nut milks, and alll the dairy milks too. Maybe this will change. Maybe it won’t. My point is, there is no “right” way to do things. Find a way that works for you and your family. Find products and recipes you like, and do that!
Both Jaryd and I are so OBSESSED with this vegan queso! In all honesty we don’t make regular queso ever, really. But, I love that this vegan queso is such a fun appetizer or perfect sauce to drizzle on any #tacotuesday creation. I’ve had this as a dressing on a taco bowl (above), and I’ve also had it warmed up and dipping chips in there and it is AMAZZZING, you guys.
AND, it’s way too easy to make which is probably why I’ve been making it on repeat. Blend it and DONE!! There are so many options for this sauce, I’d love to see your creations and how you use it!!
This queso is the easiest non-dairy Mexican cheese sauce that you won’t be able to stop eating!!
- 1 cup raw cashews
- 1 cup salsa
- 1/3 cup nutritional yeast
- 2 teaspoons cumin
- 1/2 teaspoon sea salt
- 1/2 cup water
- Place all the ingredients in a blender and blend until smooth.
- If you want to serve this as a dip, pour the smooth queso into a pot over medium heat. Whisk continuously until it thickens up a bit and is warmed through.
Serving: Calories 133; Fat 8.5g (Sat 1.6g); Protein 6.3g; Carb 10.9g (net carb 8.1g); Fiber 2.8g; Sodium 320mg
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