Like sour cream and onion dip? A dairy-free, all-natural whole food version is now available!
– 2 cups raw cashews soaked overnight– 1 heaping cup cauliflower florets steamed– 1/3 cup lemon juice– 2/3 to 1 cup unsweetened cashew milk see note*– 2 cloves garlic– 1 stalk green onion– 3 tablespoons nutritional yeast– 1 teaspoon ground cumin– 1 teaspoon sea salt
Ingredient
Direction
1
Cover raw cashews with 2 inches of water in a bowl. Let soak overnight on the counter. Pat dry after straining.
2
Steam cauliflower for 5–8 minutes until fork-tender. Combine dip ingredients in a blender or food processor.
3
Start with 3/4 cup cashew milk, then 1 if needed. Nut milk quantity impacts queso thickness. For a richer queso, add ½ cup nut milk. Mix well without clumps.
4
Taste the dip, and if desired, add some green onion or salt from the sea.