Description

This Vegan Pumpkin Queso Dip is easy to make and packed with tons of flavor! It’s thick and creamy and goes great with a bag of tortilla chips. You can also use it as a nacho cheese sauce or a dip for fries or burritos. The cashews, pumpkin and nutritional yeast give this “cheesy” dip it’s authentic flavor. This is a great plant based cheese sauce recipe that everyone will enjoy!

Ingredients

Scale

3/4 cup raw whole cashews, soaked in water overnight or boiled for 20 minutes
1 (15 oz) can pumpkin puree
1 cup plain, un-sweetened almond milk or plant based milk of choice
4 tablespoons nutritional yeast
1 (10 oz) can rotel (tomatoes and chiles)
2 teaspoons ground cumin
1 1/2 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon smoked paprika (optional)
1 1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1 teaspoon salt, or more if desired
1/4 teaspoon black pepper

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Instructions

You can either soak your cashews in water overnight or boil them for 20 minutes. If boiling them, I like to let them cool for a few minutes before making the sauce.
Open your can of rotel and separate the liquid from the tomatoes and chiles. You want to keep the liquid so you can either drain the can over a bowl or try to scoop the liquid out with a spoon.
To a high powered blender, add the soaked cashews, pumpkin puree, milk, nutritional yeast, all the spices and the salt and pepper. Turn blender on low and slowly turn up the speed until you get to the highest. Pour the reserved can liquid in slowly and continue blending until you have a silky smooth sauce, 2-3 minutes.
Pour blended sauce into a small saucepan and place over low heat. Add in all the tomatoes and peppers from the can of rotel (you can reserve a few for a garnish if you like). Stir until combined and let cook until queso dip is hot and bubbly. Carefully pour into a bowl and serve with tortilla chips. Enjoy!

Notes

Feel free to adjust spice measurements as needed!

Prep Time: 10 mins
Cook Time: 0 mins
Category: Dip, Vegan
Method: Blender
Cuisine: American