Rotel Cashew Queso Dip

This cheese dip recipe is seriously our number one recipe.  We make it at least once a week, and especially when we have company.  Because it’s THAT GOOD!

Most people who aren’t plant-based can’t tell it doesn’t actually have cheese in it.  Instead, its flavor comes from the combination of raw cashews and nutritional yeast.  It’s rich, creamy, slightly spicy, and oh-so-good with chips or veggies, on tacos, or with beans and rice.

I’ve tried to create my own recipe for queso dip, and I’ve tried a million different recipes. But this recipe from Detoxinista, can’t be beat.  I can’t add or adjust anything to make it better.  Props to Megan for creating one of my favorite vegan recipes of all time.

I know I’m building it up, so go see for yourself!  This will be perfect for game day, an appetizer, or as a topping with tacos!

Rotel Cashew Queso Dip
This is my favorite Queso dip created by Detoxinista!
  • 1 cup raw cashews , soaked for up to 4 hours and drained
  • ¼ cup water
  • 1 teaspoon sea salt
  • juice of half a lemon (about 1½ tablespoons)
  • 3 tablespoons nutritional yeast
  • ⅛ teaspoon turmeric
  • 14 oz . can diced tomatoes with green chiles
  1. In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chiles. (I was able to get about ¼ cup of liquid from the can.)
  2. Blend until a smooth and creamy "cheese" sauce is created.
  3. Transfer the cheese mixture to a large bowl, then add in the can of diced tomatoes and green chiles. Stir well to combine.
  4. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic!
  5. Serve with baked tortilla chips and fresh sliced veggies, for a nutrient-rich party snack!


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