A little while back I shared a few recipes for my fellow dairy-free eaters that want to enjoy taco night! Coming to terms with my dietary restrictions and not being able to enjoy some of the staples of taco night (sour cream… queso…) has been an ongoing process, but within the last year and a half, I’ve finally mastered saying no and working to find healthier alternatives that work with my diet! Enter; dairy free queso.
What You’ll Need:
– Cashews (2-cups)
– Nutritional Yeast (1/3 cup)
– Almond Milk (1/2 cup)
– Corse Sea Salt (2 teaspoons)
– Lime Juice (1 tablespoon)
– Chili Powder (1/2 teaspoon)
– Fresh Cilantro, chopped (1/4 cup)
– Rotel Tomatoes w/ chile peppers (10oz can)
1. Soak your cashews over night in water (5-hours minimum)
2. Drain cashews and mix with all ingredients except the Rotel Tomatoes. Using a food processor blend ingredients on high until smooth. I opted to try and use our Vitamix for this portion, I wish I would’ve pulled out the food processor – the consistency wasn’t as smooth as it should’ve been.
3. Once the ingredients are blended, put mixture into skillet on stove top and mix in Rotel Tomatoes. On medium/low heat stir as needed to warm and mix everything together.
4. Garnish and serve with chips and salsa!
This recipe was surprisingly easy to make and not time intensive – which is nice for a change when it comes to a dairy-free recipe! I will definitely be giving this recipe a go with round two, this time using the food processor and probably a little more nutritional yeast to help with that cheesy flavor. The recipe above was adapted from The Cookie Rookie – but will probably try a few others and adapt together. Do you have a dairy free queso recipe? Tips? Leave a comment, below!