Queso Blanco Mexican Cheese Dip
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~ raw, vegan, gluten-free ~
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 in 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 chilies for this recipe. If you are 100% raw you can use raw, fresh chilies, diced, or just omit them. But they do add a nice flavor to this yummy cheese dip.
I hope you enjoy this recipe. Many blessings, amie sue
Ingredients:
yields approx. 2 cups
- 1 cup raw cashews, soaked 2 hours
- 1 1/2 cups chopped orange or red bell pepper
- 1/4 cup nutritional yeast
- 1/2 tsp minced garlic
- 1 tsp Himalayan pink salt
- 1/4 tsp turmeric powder
- 1/4 tsp onion powder
- 1/2 tsp dry mustard powder
- 1/4 cup cold-pressed olive oil (optional)
- 1/4 cup canned green chilies or minced jalapeños
Preparation:
- Place the cashews in a glass bowl, along with 4 cups of water.
- Soak for at least 2 hours. Read more about why (here).
- The soaking process will help reduce phytic acid, which will aid in digestion.
- The soaking also softens the cashews so they blend nice and creamy.
- After the cashews are through soaking, drain, and rinse.
- In a high-speed blender combine the cashews, bell pepper, nutritional yeast, salt, garlic, turmeric, onion powder, and mustard powder. Blend until smooth and creamy.
- Make sure that you don’t feel any grit when you rub some of the batter between your fingers. If you do, keep blending. This may take up to 5 minutes. It depends on the blender!
- Once the “cheese” sauce is smooth, while the blender is running, drizzle in the olive oil. Don’t over-mix, just blend until combined.
- You can omit the oil for a firmer cheese dip.
- Hand mix in the chilies.
- Store in a glass, air-tight container for up to a week.
Fun gift idea: Jar up single servings of crackers and cheese.
It doesn’t even need to be for a gift… single servings are fun to
grab and go. Or are perfect for game night.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free, Vegan
I just love your recipes!
But I must ask…please tell me are those some raw version of chips?
This is a reply to both of you Kathleen and Harmony… I have YET to find a raw corn chip recipe that I LOVE. I have made many but they haven’t met my standards. haha I am not giving up though. Corn chips are a staple for my husband and I want him to ea raw ones! :) Have a great evening, amie sue
Do you have a recipe for the corn chips to accompany the Mexican cheese dip? I’ve made your spicy flax and cheese nip crackers and they both received raves. Will definitely make the Queso Blanco.
Thank you for the great recipes!
Kathleen
Just made this, and it is so tastey! Im new to raw, and this is a lovely transition food along with the corn nachos Mmmm. Although, I do feel really naughty eating it, even though it is so healthy and nutritious. Thank you :-)
Wonderful Jamie! I am so glad that you enjoyed it. Don’t feel naughty though, ok well maybe a little. hehe Enjoy and have a wonderful day, amie sue
This looks delicious! I just picked up the ingredients today to make it. Did you know there are organic canned diced green chiles on the market? http://www.shoporganic.com/product/la-preferida-organic-diced-green-chiles/organic-canned-vegetables
shopOrganic is a Tucson business so locals can buy online and pick up instead of paying shipping. I dont know if anyone else in town carries these, they’re brand new.
For chips, I make these http://www.welikeitraw.com/rawfood/2006/11/soft_corn_torti.html in rounds then cut them into chips when I flip them.
Hello Cara,
Thanks for the heads up on the organic chiles. More and more the market is catching on!! Thanks for the links on the chips. Corn chips have always been a tricky thing for my husband to like. He thinks many of the raw ones have a bitter taste to them. I will keep trying though..love a mission. Have a blessed day! amie sue
Just want to follow up and say that I made this recipe and it is amazing. The taste and texture are so reminiscent of real dairy queso – I let it warm up just a little bit in the Vitamix and with fresh chips right out of the dehydrator, this felt like a big ole ‘cheat’!
So happy to hear that you enjoyed it Cara. Don’t think of it as a cheat though…just eaten’ good. :) Have a great evening, amie sue
Oh wow! This is soo good! It’s my first nut “cheese” and I’m blown away. My mother stopped by right after I finished making it. She tasted it and was blown away too! (and she’s S.A.D. all the way!)
That is wonderful Joey!! So happy to hear that you and your mother enjoyed it. It is a staple in our home. Thank you for sharing. amie sue
Hi Amie-Sue
Do you have thoughts on a substitute for nutritional yeast? My husband has a sensitivity and I don’t know what to try to get that cheesy flavour!
Thanks
Fran
Hello Fran,
You can add 1 Tbsp of miso paste. It won’t be exactly the same in flavor but it will be good. :) Keep me posted if you give it a try. Blessings, amie sue
I read in one of your posts ( I don’t recall which one) that you like to add probiotics to your sauces. Is this an example of a sauce you might add probiotics too?
Good morning Hollie,
Yes, this could easily be one. Any time you make a dip or sauce or dressing that would normally be yogurt based or have that tang to it.. is a good time to take advantage of the probiotics! blessings, amie sue
It sounds crazy, but I add a little lemon juice to this. Gives it a nice kick. I’ve noticed though that it doesn’t last as long in the fridge when I make it, though, I think maybe the acid effects it strangely. It definitely enhances it for me when eaten fresh.
Thanks for sharing your experience with me. I can imagine that the lemon would add a little brightness to the cheese. blessings, amie sue