- Hide menu

Queso Blanco Mexican Cheese Dip

FavoriteLoadingAdd to favorites

One can never have enough “cheese” recipes in their arsenal.   My husband is a snacker, more like a grazer, so I like to keep the kitchen stocked with raw treats  that he can indulge on whenever the mood strikes.  This dip can be used in so many ways; dip your veggies in it, pour over lightly steamed veggies, dip your chips or crackers, eat it with a  spoon (sheepishly looks away), spread it on a wrap or sandwich or or or…. I used a can of green chillies for this recipes.  If you are 100% raw you can use raw, fresh chillies, diced or just omit them.  But they do add a nice flavor to this yummy cheese dip.

Ingredients: yields approx. 2 cups

  • 1/4 cup cold-pressed olive oil
  • 1 1/2 cups orange or red bell pepper (use organic, it’s on the dirty list)
  • 1/2 tsp minced garlic
  • 1 cup raw cashews, soaked 2 hours
  • 1 tsp sea salt
  • 1/4 cup nutritional yeast
  • 1/4 tsp turmeric powder
  • 1/4 tsp onion powder
  • 1/2 tsp dry mustard powder
  • 1/4 cup canned green chillies

Preparation:

  1. Rough chop the bell pepper then put it in the blender.
  2. Add the remaining ingredients (except for the oil), in the listed order, into the blender.  Blend until smooth and creamy.  This may take up to 5 minutes.  It depends on the blender!
  3. Once the “cheese” sauce is smooth, while the blender is running, drizzle in the olive oil.  Don’t over-mix, just blend until combined.
  4. Store in a glass, air-tight container for up to a week.

Equipment Needed: (my personal recommendations)

 

 

Facebook Pinterest Twitter Plusone Stumbleupon

m4s0n501

Queso-Blanco-Mexican-Cheese-Dip

FavoriteLoadingAdd to favorites

Facebook Pinterest Twitter Plusone Stumbleupon

17 thoughts on “Queso-Blanco-Mexican-Cheese-Dip

  1. Anne Marie says:

    Wow, I am so impressed with this recipe. I just made it and can’t get around to making the rest of dinner because I’m busy snaking on this cheese. Thanks so much!

  2. nancy says:

    Hi could you recomend a recipe for corn chips I miss the one from chipote that are corn chips with lime and salt thanks Nancy

    • amie-sue says:

      Hi Nancy… I have a corn chip recipe that I made a few weeks ago. I will work on releasing the recipe this week for you to see what you think. Have a wonderful evening, amie sue

      • nancy baughman says:

        Thank you so much, I absolutely love your site, especially your stories that go with your recipes, your passion for making everything beautiful, thanks so much Nancy

  3. Carmen says:

    This is just the best ever :) It takes away any cheese craving i get and i use it for a lot foods.

    Aloha,

  4. Lauren says:

    All of your cheeses look incredible. I Make a number of both raw and cooked vegan cheeses using probiotics. I have an allergy to yeast and have therefore had to experiment with ingredients. Do you find that, aside from the ‘cheesy’ taste, the nutritional yeast has a large purpose in these recipes? Thanks so much!

    • amie-sue says:

      Hello Lauren,

      Outside of flavor and nutrients, the nutritional yeast doesn’t play any other fancy roles in the recipes. The nutritional yeast gives it that quick cheesy flavor verses having to ferment nut cheeses. Have a great day, amie sue

  5. Jutta says:

    Hello Amie-Sue from germany.
    I loooove your site, you´re wonderful storys and photographs. I´m pretty now to raw food. I´m in hospital write now and I can´t wait to try some of your recipes. I habe mostocytosis and I have to avoid histamin in food which you find in most nuts. I tolerate Chuffas and Sunflowerseeds and maybe Pumpkin seeds. Yeast contains quiete a bit of histamin. Could you think of something cheesy with these informations. Thank you so much for sharing your blessed ideas. Greets Jutta

    • amie-sue says:

      Thank you Jutta.

      I am sorry to hear that you are in the hospital but hope for a speedy recovery so you can get in the comfort of your own home. I am not familiar with histamin or how it totally functions in the body, so I am won’t be much help in directing you to foods to eat. Are you or do eat regular cheese dairy?

      Hope this finds you feeling better, amie sue

  6. Yvonne Geleynse says:

    Wondering if your dips/cheeses could be substituted with sunflower seeds or pumpkin seeds? Have you tried this. Our daughter has to be nut free in school and this is something I am trying to creatively get around.

  7. BJ Kochendorfer says:

    Amie Sue…
    Made this one this weekend. Delish – I did add a little Chipotle for a little spice. Another real winner.
    Thanks
    BJ

    • amie-sue says:

      Perfect’O BJ… I just made this cheese over Christmas for my visiting family and there was a fight over who got to lick the bowl. hehe Thanks for letting me know and have a happy day, amie sue

  8. Rhondy says:

    Hello Amie,

    I am all over your site busy “collecting” recipes for upcoming meals.

    I am excited to try the Queso-Blanco-Mexican-Cheese-Dip. It looks delicious. Would another nut work in place of the cashews?

    Thank you for your guidance.

    • amie-sue says:

      Good morning Rhondy :) I hope you are having a glorious day so far.

      This dip is so yummy, I think you will really enjoy it. You can try using peeled almonds (don’t want the brown flakes of skin in the cheese mix) or even sunflower seeds if you need to be nut free. It will shift the flavor profile a tad and to me nothing get recipes to that perfect smooth consistency as one gets with cashews. I hope this helps, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

1 + seven =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>