Smoky Vegan Nacho Queso with Roasted Red Peppers and Garlic
Indulge in the creamy goodness of Smoky Vegan Nacho Queso with Roasted Red Peppers and Garlic, a delightful plant-based dip that’s perfect for any occasion. This rich and flavorful queso is not only easy to make but also a crowd-pleaser for gatherings or cozy nights in. With a luscious texture derived from cashews and an irresistible smoky flavor from roasted red peppers and garlic, this dip can elevate your appetizer game. Serve it warm alongside crispy tortilla chips, drizzled over tacos, or as a hearty topping for burrito bowls. In just under an hour, you can whip up this guilt-free delight that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 cup raw cashews
- 1 large red bell pepper
- 4 cloves garlic
- 1½ tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- ¾ cup water
Instructions
- Preheat oven to 400°F (200°C). Place red bell pepper and garlic on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.
- Soak cashews in hot water for about 20 minutes if not using a high-speed blender.
- Combine roasted vegetables and drained cashews in a high-speed blender with nutritional yeast, smoked paprika, lemon juice, salt, and water. Blend until smooth.
- Adjust consistency by adding more water if needed.
- Serve warm topped with diced tomatoes, jalapeños, green onions, cilantro, and pickled onions.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg