Creamy, Zesty "Cheese" Dip Recipe on Food52 (2024)

I make this weekly. My toddler son with severe dairy and egg allergies is obsessed with it and wants it on everything. It’s the best!

I made this for the Superbowl, first... I looove queso! But looking to have a healthier version. These were some great base ingredients and I can't wait to make it again but will definitely not add the paste, will add some grated parmesan instead for a cheesier instead of tart taste. I will reduce the water (way too thin with all that water, my family complained) also will remove the lemon and add olive oil til the best chip-sticking consistency. I know it changes the pure vegan but still healthier as the cashews are healthy!

My daughter says that this is the best thing that I’ve made since she became vegan! It was perfect on nachos for Super Bowl Sunday

We've tried at least a dozen vegan cheese sauces and this is by far our favorite. I double the recipe and blend in a Vitamix, and then after I transfer it to a sauce pan to warm on the stove, I stir in a can of Rotel diced tomatoes and green chilis (the Original variety).

In my opinion yes the nutritional yeast is a must-have. It mimics the cheese flavor and has the necessary umami.

Nora July 24, 2018

Is nutritional yeast a must-have ingredient? What does it do to or for the spread? Thanks.

I would suggest that newbies to nutritional yeast cut the amount in half to begin. I wish I had. For me, the taste of it was overwhelming like eating crushed vitamin tablets. I thought the texture was velvety and it clings to the chip, but I couldn't get over that taste. The rest of the seasoning was nice. The vegan loved it, one other person thought it was just okay, but one guest said it made her sick. I'm glad I finally made something with cashew cream base. So easy and I'd try it again, but this round the leftovers went to the vegan. We served this before a black bean soup with lime pickled onions and avocado. I got to borrow a Vitamix, would love to have one.

Have you ever tried sun dried tomatoes instead of paste? I don't have any paste, but thinking it should work out?!

This is seriously fantastic!! I "toast" the tomato paste in a small bit of olive oil before adding to the mixture and it takes away the raw tomato taste. Also, since I use a food processor, I blend for 5 minutes as previously suggested and there is no graininess. Thanks for the fantastic recipe!!

Pre-soak your cashews in hot water for about 20-30 minutes and that will greatly help with the grainy-ness.

Outrageously good, dare I say better than actual cheese queso. I used half the amount of tomato paste, added a pinch of cumin as well as some garlic powder. Lastly, I lightly sautéed some green onions and red bell pepper and blended those in lightly at the end... stirring in some chopped cilantro to finish. So good with salty Juanita's chips!

Use raw cashew butter instead of raw cashews if you don't have a high speed blender. I sub 1/3 to 1/2 cup of the butter for 1 cup cashews, then you won't have that grainy texture. I buy it at Whole Foods but I'm sure you can get it elsewhere.

Gemma October 24, 2015

I made this following the recipe exactly and was very disappointed. Both the taste and texture resembled cashew butter mixed with raw tomatoe paste. There was nothing cheese like about this dip.

Gina September 29, 2015

delicious!!!

Can this be heated?

Is there any reason to make this if I'm not a vegan? I mean, would I celebrate the awesome taste and experience if I wasn't trying to subsitute? I'm not vegan, so I would only want to make the recipe if it was good on its own epicureal merits.

I'll make this this weekend. Is there anything that doesn't draw whiny complaints about dietary restrictions?

Helen -- I use a food processor, and find it helps to process 5 minutes or so, scraping the sides of the processor a few times.

I have had problems with a grainy texture to things I have made with blended cashews. I don't have anything so high speed as a Vitamix, but is there anything else I can do to avoid the grit?

I made this last night, and it was a big hit (I've never made one of your recipes that wasn't). I preordered your book months ago -- am really looking forward to it.