The Best Dairy-Free Queso Cheese Dip
The best queso cheese dip recipe made with simple wholesome ingredients. Smooth. creamy, and ready in 15 minutes.
Ingredients
- 2 cups cashews
- 2 cups rusett potatoes peeled, diced
- 1 10 ounce Rotel tomatoes with green chiles drained
- 1 cup water
- 1/2 tsp salt see notes
- 1/4 cup pickled jalapeno peppers diced
- 1/4 cup pickled jalapeno juice
Instructions
- Fill small pot halfway with water. Bring to a boil and add potatoes and cashews. Cook for about 10 minutes or until potatoes are tender.
- Drain the cashews and potatoes. Let cool for about 5 minutes.
- Transfer the cooked cashews and potatoes to a high-powered blender. Add the drained Rotel® tomatoes, water, salt, diced jalapeños, and jalapeño juice. Blend on high until smooth and creamy.
- Pour into a bowl and serve immediately with tortilla chips, or drizzle over your favorite dishes. Store cooled leftovers in an airtight container in the refrigerator.
Notes
After blending all ingredients, taste the mixture. If needed, add 1/4 teaspoon of salt and blend again. Taste and add more, a little at a time, until desired flavor is reached.