Vegan Cinco De Mayo Recipe for Con Queso Dip

Cook Time: 15 minutes

Total Time: 30 minutes


  • ¾ cup unsweetened soy milk (not non-fat)
  • 2 t. apple cider vinegar
  • 1 T. cornstarch or arrowroot powder
  • ½ cup raw cashews
  • 1 ½ cups water
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast flakes
  • ½ t. garlic powder
  • ¼ t. tumeric
  • ¼ t. mustard powder
  • 2 T. tahini
  • ½ cup prepared spicy salsa, draining excess juices
  • ¼ t. salt, plus more to taste


1. In a small dish or bowl, combine the soymilk and vinegar and allow to rest for 3-5 minutes or until thickened slightly. Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.

2. In a blender or food processor, process the cashews until finely ground. Set aside.

3. In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices and tahini. Stir in ground cashews and soymilk mixture until well blended. Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.

4. Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas or burritos.


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