Cashew and Salsa Queso Dip
[Vegan, Gluten-Free]
Author Bio
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook....
Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes. Read more about Robin
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Queso Dip [Vegan, Gluten-Free]
This dip is perfect for game day or whenever you're craving something cheesy, but without the dairy! The blend of cashews, salsa, and spices makes this dip extra zesty, and ready for your chips and veggies.
Ingredients You Need for Cashew and Salsa Queso Dip [Vegan, Gluten-Free]
How to Prepare Cashew and Salsa Queso Dip [Vegan, Gluten-Free]
- After you soak your cashews, drain & rinse.
- Then add your ingredients into a high powered blender and blend on high (speed 10) for about 60 seconds.
- Spoon into a bowl & serve with your favorite chips or veggies.
Nutritional Information
Total Calories: 464| Total Carbs: 39g | Total Fat: 27g | Total Protein: 18g | Total Sodium: 1840mg | Total Sugar: 12g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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