This green chile cashew queso recipe is the dairy-free queso you've been missing. It has some key spices and ingredients to mimic traditional queso flavors. And thanks to the cashews, you're left with the creamiest dip.
Whenever I bring this cashew queso to get-togethers, it's always the first thing to get devoured. And also one of the most highly requested recipes from non-dairy-free folks.
If that's not saying something...
Ingredients
- raw cashews - makes the velvetty base
- water - to help it blend
- nutritional yeast - contributes to the color and adds a cheezy flavor
- lemon juice - brightness, without it the flavor would fall flat
- tomato paste - provides a concentrated tomato flavor and adds umami and richness
- kosher salt - for flavor
- smoked paprika - adds a nice smokiness
- mild diced green chiles + their juice - flavor and texture
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this cashew queso using what you already have? Here are some ideas…
- No cashews? ➝ you can use blanched almonds or raw macadamia nuts for a neutral flavored base
- Prefer spicy queso? ➝ use hot green chiles instead
- No diced green chiles? ➝ sub jarred jalapeño slices, sautéed bell peppers, fire roasted tomatoes, etc.
- Nut-free? ➝ use raw sunflower seeds, just make sure to soak them in boiling water for 30 minutes and then drain and rinse them really well before blending. You'll also want to add a tiny pinch of sugar when blending since they taste slightly more bitter than cashews
Tools Needed
- liquid measuring cup
- measuring spoons
- can opener
- blender (or a food processor if that's all you have) - learn the difference here
Helpful Recipe Tips For Making The Best Green Chile Cashew Queso
GETTING THE BEST TEXTURE
We want the base of the queso to be silky smooth, so if your blender isn't very powerful, you will need to soak the cashews longer. Alternatively, you can boil them in a pot for about 15 minutes to make them super soft.
CHILE JUICE
The chile juice serves a couple of purposes: liquid to help it blend better and also infuse the queso with flavor. The amount of juice in each can varies greatly from brand to brand.
Add as much as you can, and then if it still needs more liquid, add a little more water (a tablespoon at a time) until it's reached your desired consistency.
TOO SALTY?
If you accidentally add a little too much salt when you're adding to taste, you can balance it out by adding a little more fresh lemon juice.
More Dairy-Free Snacks You'll Love
Green Chile Cashew Queso Recipe (Nut-Free Option)
Ingredients
- 1 cup raw cashews
- ½ cup water plus more as needed
- 2 tablespoons nutritional yeast
- 1½ tablespoons lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon diamond crystal kosher salt, plus more to taste start with ½ teaspoon if using anything else
- ½ teaspoon smoked paprika
- 2 cans mild diced green chiles + their juice each can should be 4 oz
Instructions
- Cover the cashews with boiling water and let them soak for 20 minutes to soften.
- Drain and rinse the cashews well before adding to a blender with fresh water, nutritional yeast, lemon juice, tomato paste, salt, smoked paprika, and the chile juice from both cans (set the diced green chiles aside for now).
- Blend on high until smooth, about 1 minute. Add more water as needed, taste, and adjust the salt. Once completely smooth, pour into a serving bowl and stir in the diced green chiles.
- Serve immediately or keep in an airtight container in the refrigerator until ready to use.
Notes
- you may need to soak your cashews longer if your blender isn't very powerful.
- No cashews? ➝ you can use blanched almonds or raw macadamia nuts for a neutral-flavored base
- Prefer spicy queso? ➝ use hot green chiles instead
- No diced green chiles? ➝ sub jarred jalapeño slices, sautéed bell peppers, fire roasted tomatoes, etc.
- Nut-free? ➝ use sunflower seeds, just make sure to soak them in boiling water for 30 minutes and then drain and rinse them really well before blending. You'll also want to add a tiny pinch of sugar when blending since they taste slightly more bitter than cashews
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