Queso Dip

Queso Dip always goes fast at social gatherings. This recipe creates a large, party sized quantity.
Prep Time: 1.5 hours
Cook Time: Under 10 minutes
Yield: about 1.5 liters / 6 cups

Ingredients

• 250 g / 1 1/2 cups cashews, soaked for at least 1 hour
• 180 g / 1 orange bell pepper, roughly chopped
• 236 ml / 1 cup unsweetened dairy-free milk (such as coconut or almond)
• 2 g / 2 tsp chili powder or taco seasoning, divided
• 20 g / 1/4 cup nutritional yeast
• 55 g / 1/4 cup Crystal margarine, melted
• 35 g / 1/4 cup onion, minced
• 345 g / 2 1/2 cup black beans, canned, rinsed, and drained
• 340 g prepared salsa
• Garnishes: cilantro, sliced green onions

Directions

1. 1. Soak cashews for at least 1 hour.

1. 1. After they’ve soaked, drain and rinse the cashews.
   2. Place the cashews, orange bell pepper, milk, nutritional yeast, and 1 tsp of chili powder in a high powered blender. Puree until thick and creamy, about 3-4 minutes.

1. 1. In a large saucepan, add the melted Crystal margarine, minced onion, black beans, salsa, and 1 tsp of chili powder over medium heat. Stir constantly until heated through, about 7-8 minutes.

1. 1. Add in the cheese sauce, stir to combine, and pour into your serving dish.

1. Season to taste with salt/pepper if needed.
2. Garnish as desired and serve.

Chef Notes

• This dip is perfect with baked nachos too.