A Cashew Queso Dip You Can Go Nuts About

My son in his 30’s developed terrible food allergies. He is allergic to all legumes and prior to the diagnosis of this he loved Hummus. So, I began looking for an alternative and I have found the best replacement! This is a vegan substitute for hummus and we like it as much as the real deal. This one is made with charred jalapeño, diced green chiles, spices, and nutritional yeast for that cheese like flavor. It's incredibly creamy, and delicious! We doubled the recipe below and have kept it in a jar in the refrigerator. It will last a couple of weeks.


Charred Jalapeño Green Chile Cashew Queso

How to use it

  • Serve this with either tortilla chips, pita bread or veggies as a dip.

  • It can thinned out with a little water and be used as a dressing on a salad.

  • Drizzle it over grilled veggies (it’s a lot like a dragon bowl sauce)

Prep Time :5 minutes Cook Time: 15 minutes Total Time: 20 minutes

Servings: 4


  • 2 medium-large jalapeño

  • 1 cup cashews, soaked for 4 hours or up to overnight*

  • 1 (4 ounce) can smoked chiles

  • 1/3 cup nutritional yeast (or more to taste)

  • 1/2 teaspoon salt

  • 1/2 teaspoon cumin

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/2 cup water (reserved water from cashews soaking overnight)

  • 1 bunch of coriander


  1. Preheat your broiler to high. Position the rack in the upper third of the oven (I usually do the highest). Place jalapeños on a foil-lined baking sheet and place under the broiler for 10-15 minutes, turning every few minutes to ensure it gets charred all over. You'll know it's done when it's black and charred. Place jalapeño in a plastic bag and seal it. Let sit for 10 minutes. Once it's finished, remove the charred skin and discard it. Remove the seeds and stem as well and discard. (I find that doing this under cold running water is the easiest way!)

  2. To a high powered blender, add the jalapeño, cashews, diced green chiles, nutritional yeast, salt, cumin, chili powder, garlic powder, and water. Blend until completely smooth and creamy. Season to taste with additional salt if desired. Refrigerate. When ready to serve add chopped coriander and a few chopped pecans Serve with chips, on taco salad, or on burrito bowls!

Recipe Notes

*If you're short on time and don't have time to soak your cashews, place them in a heat proof bowl, boil some water, and pour it over the cashews. Let them sit for 15 minutes or so, and you can use them right away! Remember not to throw the water out as this will be your ½ cup liquid.