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cashew cheese dip, topped with tomatoes. Nachos on side.
6min read
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Chilli Cashew Queso Dip

by Jessica Tatham

6min read

A vegan, tangy, cheesy dip to end all your nacho-dipping woes. Serve at an upcoming dinner party, or enjoy to yourself on the sofa with your favourite bag of crisps.

Prep Time

30 mins (plus overnight soaking of cashews)

Cook Time

 15 mins

Serves

4

Ingredients

100g raw (unsalted/unroasted) cashews

2 tsp tapioca starch (or you can use cornflour)

1 onion

2 garlic clove

2 tbsp light olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp - 1 tsp ancho chilli flakes (or use regular/chipotle)

1/2 tsp flaked sea salt

1tbsp nutritional yeast flakes

300mls water + extra for soaking

To serve:
Corn chips

Handful of pickled jalapeños (these add tartness to the dip, if you don’t have them, use a squeeze of lime stirred through the tomatoes instead)

5 chopped cherry tomatoes

Method

STEP 1

Cover the cashews in cold water, and soak overnight, or for at least 4 hours. 

STEP 2

The next day, roughly chop the onion. Heat a pan on low heat, add the oil, then onion and salt. Cook gently, stirring regularly for 10 mins, then crush the garlic and add to the pan with the cumin, paprika and chilli flakes. Cook for another 3-5 mins (ensure it doesn’t burn) then take off the heat and let cool slightly. It should be soft and caramelised.

STEP 3

Drain the cashews, add to a high speed blender with the tapioca starch, half the water, yeast flakes and the spiced onion mixture. Blend until smooth, then put back into the pan the onions were in, and heat until bubbling, stirring constantly. Add the rest of the water, until the texture is to your liking. Taste for seasoning.

STEP 4

Serve warm with chopped jalapeños, chopped tomatoes, a drizzle of olive oil and sprinkle of paprika/chilli flakes. Dip with corn chips.

Alternative serving: to make nachos, drizzle the dip over tortilla chips, place under the grill for a few minutes until bubbling and serve with guacamole and tomato salsa.

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Jessica Tatham
by Jessica Tatham

Jess, our Guest Writer on Planted Magazine and founder of rad-ish, dreams up the tastiest modern dishes for you to enjoy from home. When she’s not cooking up her all-time favourite dish — Aubergine Parmigiana — you’ll find her experimenting in and out of the kitchen with creative hobbies.

All Jessica Tatham's article


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