Cashew Queso Sauce

I never realized how creamy and delicious sauces made from cashews can be, but just wait till you taste this Cashew Queso Sauce!

Ingredients:
1 cup raw cashews
3 cups water, divided use
2 Tbsp. tomato paste, no sugar-added
1 tsp. chili powder
½ tsp. smoked paprika
⅓ cup nutritional yeast
¾ tsp. sea salt (or Himalayan salt)
2 Tbsp. fresh lemon juice

Preparation:
1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. Keep refrigerated for up to five days.

Nutritional Information:

Total Calories: 74
Total Fat: 5 grams
Carbohydrates: 5 grams
Protein: 4 grams

Print Recipe

Cashew Queso Sauce

Spiked with spices, a touch of tomato paste for color and richness, and nutritional yeast (a secret ingredient that makes foods taste like cheese) this vegan dip has a flavor that you’ll want to lick clean from the bowl.

Course

Dips & Sauces

Prep Time

20 minutes

Servings

servings

Ingredients

• 1 cup raw cashews
• 3 cups water divided use
• 2 Tbsp tomato paste no sugar added
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup nutritional yeast
• 3/4 tsp Himalayan salt
• 2 Tbsp fresh lemon juice

Course Dips & Sauces Prep Time 20 minutes Servings servings Ingredients 1 cup raw cashews 3 cups water divided use 2 Tbsp tomato paste no sugar added 1 tsp chili powder 1/2 tsp smoked paprika 1/3 cup nutritional yeast 3/4 tsp Himalayan salt 2 Tbsp fresh lemon juice

Instructions

1. 1. Place cashews and 2 cups water in a medium bowl. Let soak for up to 3 hours. Rinse and drain.
2. 2. Place drained cashews, remaining 1 cup water, tomato paste, chili powder, paprika, yeast,, salt, and lemon juice in a blender (or food processor); cover. Blend until smooth, scraping down sides of blender if needed. Add additional water if needed.
3. 3. Keep refrigerated for up to five days.

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