Super creamy and cheesy from the cashews and spicy from the chipotle peppers in adobo sauce, this vegan chipotle cashew queso dip would make the perfect appetizer for any occasion! It’s also super versatile and goes well on just about anything. All you’ll need is about 45 minutes!
With the weather warming up, I’m definitely moving towards recipes that don’t require a lot of time in the kitchen. Having the oven on for long periods of time in the late spring/summer is just not fun, especially when you don’t have air conditioning.
This recipe only needs 10-15 minutes of oven time and is very little work! It’s also super versatile and can be eaten with so many different things. Chips, vegetables, bread, taquitos, tacos, quesadillas, burgers, pasta? Basically anything your heart desires.
Secret to a Stretchy Vegan Cheese!
The secret ingredient to making this queso dip stretchy is tapioca flour. Before going vegan, the only time I ever had tapioca was in boba tea (any other boba tea lovers?!). I had no idea it was basically the magic ingredient behind a lot of stretchy vegan cheeses.
In the photo above, you can see that when you first blend together the sauce it is pretty thin and watery looking.
But when you whisk it for about 10 minutes on the stovetop, it completely changes texture and becomes extra ooey gooey! I can’t explain to you why this is, but I can tell you it is very, very good and pretty dang close to the texture of real queso dip.
The last step is to stick it in the oven for 10-15 minutes.
This is completely optional but I really do recommend it as I think it helps meld everything together and prevents the queso dip from clumping up as it cools.
Once it’s out of the oven I like to top with fresh tomato, avocado, cilantro and jalapeños to make it extra chunky but you can top it with whatever you have on hand!
I can’t wait for you guys to try this one! Please let me know what you think of this one in the comments. Queso dip is not just for carnivores 🙂
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Chipotle Cashew Queso Dip
- 5 ½ cups water
- 1 ½ cups cashews raw and unsalted
- ¾ cup nutritional yeast
- ¾ cup tapioca flour
- 1-3 tablespoons chipotle peppers in adobo sauce with tomato depending on spice preference (not the peppers, just the sauce)
- 2 lemons juiced
- 1 tablespoon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon organic cane sugar
- 2 ½ tablespoons paprika
- ½ tablespoon smoked paprika
- 1 tablespoon miso paste
- 2 cups bell pepper diced
- 1 jalapeño diced
- 1 cup salsa
- salt and pepper to taste
- Soak the raw, unsalted cashews in hot water for 5 minutes.
- Drain cashews and add to high speed blender along with all queso dip ingredients EXCEPT for diced bell pepper, diced jalapeños, salsa, and salt. Blend until completely smooth. This mixture should be very smooth but still very watery in consistency. It should not be thickened at all.
- In a cast iron or other oven safe skillet, sauté the diced bell pepper, and jalapeno until softened, about 3 minutes.
- Next, add the blended queso sauce into the cast iron with the bell pepper and jalapeño and whisk frequently until it thickens, about 10 minutes.
- Once thickened (see photo in post for reference), bake dip in the oven for 10-15 minutes. This will help it keep a nice smooth texture and emulsify the flavors.
- Remove from the oven and stir in 1 cup of salsa until fully incorporated. Taste and seaosn withsalt and pepper if needed (I usually add about 1 teaspoon of salt). Top with fresh tomato, cilantro, jalapeños and avocado! Enjoy!
- Storage: Store in an airtight container in the refridgerator for up to 5 days. Reheat in the microwave or oven as needed.
- This is the tapioca flour I use.
- This recipe is written as a party size to serve about 8. Half this recipe for a smaller serving!
- I do not recommend freezing this dip.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.