Black Bean Cashew Queso
A deliciously "cheesy" black bean queso dip made vegan with creamy cashews!
Servings5 side servings
- 1 small yellow onion
- 3 cloves garlic
- 15 oz. can black beans
For the vegan cheese sauce:
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 2 cups vegetable broth
- 1 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. ground turmeric
- 2 tsp. apple cider vinegar
- Salt to taste
Soak cashews for at least an hour* (or overnight). Drain and rinse.
Make the cheese sauce: Place all sauce ingredients in a blender or food processor and blend until smooth.
Dice onion and mince garlic.
In a large skillet over medium heat, sauté onion for about 7-8 minutes or until soft. (I use 3 Tbsp. water/veggie broth for no-oil sauté method.)
Add garlic, cook for 30 seconds.
Add black beans and blended cheese sauce. Heat over medium-low for about 8 minutes, stirring often, until sauce has thickened.
Best served warm.
*Cashews: If you're short on time, you can "quick soak" the cashews. Simply submerge them in hot/boiling water and let soak for 10 minutes
Cheese sauce adapted from Vegan Military Wife.
Calories: 261 kcal | Carbohydrates: 29 g | Protein: 13 g | Fat: 12 g | Saturated Fat: 2 g | Potassium: 594 mg | Fiber: 9 g | Sugar: 3 g | Vitamin A: 686 IU | Vitamin C: 4 mg | Calcium: 50 mg | Iron: 4 mg