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Smokey Cashew Queso Dip | Nutrition Stripped
Eat Well Dec. 24. 2019
Snacks

Smokey Cashew Queso Dip

Dec. 24. 2019
Snacks
McKel Kooienga, MS, RDN, LDN

McKel Kooienga, MS, RDN, LDN

Dietitian, Founder and CEO

Spice up your next friendly gathering, or solo snack session with this delightfully-dippable plant-based Smokey Cashew Queso Dip!

It’s no secret at this point that we here at NS are big-time fans of snacking. We also believe that the best healthy snacks include recipes that not only taste delicious but also check some of the nutritional boxes. Using lightly toasted raw cashews and almond milk gives this Smokey Cashew Queso dip a boost of protein.

Finding substitutes for dairy isn’t always easy. Especially when it comes to mimicking the texture of a perfectly creamy cheese sauce. In our home, we’ve personally tried numerous store-bought options, most of which were packed with extra oil and preservatives.

By adding a few tablespoons of nutritional yeast, you get a big boost of B vitamins, while adding the perfect “cheesy” flavor. The real game-changer came from a recipe created by chef and author Kenji López-Alt where he uses a potato to improve texture. Once cooked, the natural starches from the potato give this dip a smooth “cheesy” texture, without the use of dairy.

Drag it through the garden

Looking to jazz up your Smokey Cashew Queso Dip with all the bells and whistles? Here are some of our favorite ingredients that take this dip to the next level.

  • Chopped peppers and red onion
  • Diced avocado and tomatoes
  • Black beans
  • Crumbled tempeh
  • Fresh cilantro

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Did someone say batch-cooking? Whether you’re a seasoned batch-cooking vet, or just learning the ropes, this plant-based Smokey Cashew Queso Dip is the perfect recipe to incorporate into your repetoiré. It’s quick and easy to make, packed with healthy vitamins and nutrients, and stores perfectly in our favorite glass containers.

The Recipe

Serves makes about 3 cups

Print

Ingredients

1 cup raw cashews

1 medium-sized russet potato, peeled and thinly chopped

1 onion, roughly chopped

3 cloves garlic

1 chipotle pepper packed in adobo, with 1 teaspoon of the sauce

1/2 tablespoon ground cumin

1/2 tablespoon smoked paprika

1/2 teaspoon ground coriander

2 tablespoons avocado oil

3/4 cup almond milk

1/2 cup water

1 tablespoon apple cider vinegar

1 tablespoon hot sauce of your choosing

2 tablespoons nutritional yeast

salt and pepper to taste

Top with more paprika, fresh jalapeno and green onions for garnish

 

Directions

Step 1

in a large skillet, heat oil over medium heat until shimmering. Add onions and cook until translucent and slightly browned on the edges, about 6 minutes.

Add garlic and cook until fragrant, about 30 seconds, add cumin, paprika, and coriander and cook until fragrant, about 10 seconds.

Step 2

Add cashews, potatoes, and chipotle adobo pepper (with sauce) and cook until lightly toasted, about 5 minutes. Add almond milk and water, and bring to a simmer.

Reduce heat to low, cover pan and simmer until potatoes and cashews are tender, about 10 minutes.

Step 3

Add contents of skillet to a Vitamix blender, add apple cider vinegar, hot sauce, and nutritional yeast and blend until smooth and creamy. Add additional almond milk if necessary until the desired texture is achieved. Salt and pepper to taste.

Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop. Store leftovers in the fridge for up to 2 weeks or in the freezer for 2 months.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Share your image on Instagram too by tagging #nutritionstripped!

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