Cashew 'Queso' Dip
This vegan alternative to a queso dip is versatile and moreish as well as being gluten free. It can be used as a spread, or a dip to make even the dullest of a packed lunch sing with flavour!
Having recently given up dairy I've been trying to fill the void. This delicious 'queso' can be used as a dip, or a spread and goes fabulously on a vegan burger with potato wedges. This works best when the cashews have been allowed to soak for a couple of hours in water, however they can be used straight out of the pack in a pinch!
Ingredients
3oz cashews- soak these for 2 hours or overnight for best results, drain and rinse before using
1 tbsp garlic salt
1 tbsp dried crushed chilli/ pepper flakes
3 tbsp nutritional yeast
1/3 cup water
1 tbsp soy sauce
2 garlic cloves (I love to use 1 tbsp Very Lazy Smoked Chopped Garlic by The English Provender)
Method
Blend all the ingredients on high for 1-2 minutes, or until smooth. Empty the queso into a bowl and serve with crudites, sliced sourdough, or crackers. Covered, this keeps in the fridge for up to a week.