It is officially OCTOBER! I am definitely in a fall mood today. My home is filled with pumpkins and we’ve been serving up all of the squash and pumpkin meals around here. This meal was supposed to be a pumpkin chili pasta (which I may do soon). But somehow, this turned into a queso dip. And it is VEGAN. Gluten free and grain free. I will definitely be testing a non vegan version soon too because, why not? If it was that good dairy free, I can only imagine it with the real thing.
This was my first time attempting to make queso, and I was shocked at how it turned out. If you want a suggestion on the perfect chips to use with this recipe, I LOVE Siete Foods tortilla chips They are grain free and gluten free as well. They use avocado oil instead of canola oil which has been major game changer. This recipe will be perfect for your game day brunch or fall get togethers. Enjoy!
1 cup cashews soaked 4-6 hours
1/4-1/2 cup almond milk unsweetened unflavored
1/2 cup pumpkin puree
1 1/2 tsp chili powder
1/2 cup nutritional yeast
salt to taste
Drain the water from the soaked cashews, then place in a food processor or a blender. Blend until creamy. You can add 2 tbsp almond milk to the blender to help blend if its not blending. Once blended, heat up 1/4 cup almond milk in a medium pot on low-medium heat. Then add cashew mixture and pumpkin. Mix with a spatula. Then add nutritional yeast, chili powder and salt. Gradually add in more almond milk until you reach a creamy consistency. Taste test and adjust chili powder and salt as needed. Once flavor is adjusted, remove from heat into a separate bowl, and enjoy!
Pro Tip: Don’t let the pot sit on the burner too long without stirring as it will burn on the bottom.
I hope you guys love this recipe. I can’t wait to hear from you guys in the comments below!