A plant-based queso dip that’s cheesy and delicious yet somehow dairy-free and oil-free? Sign me up! This Vegan Cashew Queso Dip is super easy and absolutely addictive. Perfect as an appetizer, snack, or even the main course!
2 to 4tablespoondiced green chiles(fresh or jarred: see note below)
Add the cashews to a small pot and fill halfway with water. Over high heat, bring the cashews to a boil, and continue to boil over medium-high heat for 10 minutes.
Place the cashews in a strainer to drain off the water and rinse with cold water.
Add the cashews and all of the other main queso ingredients to a high-speed blender and blend until smooth.
Add the queso sauce back to the small pot and place over low heat.
Heat the queso on low, stirring with a wooden spoon for 3 to 5 minutes or until the mixture is warmed through and slightly reduced (the queso will continue to thicken after it's removed from the heat).
Remove the queso from heat. Mix the chiles, tomatoes, and cilantro into the queso mixture. Pour the queso into a serving bowl and serve immediately.