This dip seriously couldn’t be any easier. I developed it a few weeks ago when I returned home from a night out on the town and discovered that I had chips, but no salsa or dip for my late night snack. What I did have was cashews, Sriracha, and vegetable broth.
Feeling a bit adventurous (and a bit overconfident) thanks to the drinks I’d consumed earlier, I just blended everything together and hoped for the best. Turns out my late night creation was a success. A few days later, I recreated it just to make sure my judgement hadn’t been too clouded.
My husband agreed, this vegan queso is the bomb!
- 1 cup cashews (soaked for 2+ hours or boiled for 15 minutes)
- ½ cup vegetable broth
- 2 tbsp. Sriracha (adjust to achieve desired spice level)
- Combine all ingredients in a food processor or blender and blend until smooth.
- Heat and serve with chips.
*This recipe is so good just the way it is, but you could also use it as a base for a "fancier" queso by sauteing some onions and peppers and mixing them in.