Creamy, spicy, and packed with plant-based protein, this vegan cashew queso dip features PLANTERS® Deluxe Whole Cashews blended with bold ingredients like garlic and turmeric.
Simmered with savory vegan chorizo, black beans, and zesty tomatoes and green chilis, it’s a crowd-pleasing appetizer perfect for game day or gatherings. Garnish with fresh cilantro, green onions, and jalapeños for a vibrant finish that pairs perfectly with chips or veggies.
Ingredients
| 3 | cups PLANTERS® Deluxe Whole Cashews |
| 1½ | cups hot water |
| 3 | tablespoons nutritional yeast |
| 2 | cloves garlic, peeled |
| 1 | teaspoon turmeric |
| 1 | tablespoon vegetable oil |
| 8 | ounces vegan chorizo |
| 1 | (15-ounce) can black beans, rinsed and drained |
| 2 | (10-ounce) cans diced tomatoes and green chilis, drained |
| Hot sauce, to taste | |
| Suggested garnish: reserved vegan chorizo crumbles, chopped cilantro, chopped green onions and sliced jalapeno |
Directions
In blender or food processor, combine cashews, water, yeast, garlic and turmeric. Puree until smooth.
In medium saucepan over high heat, heat oil until shimmering. Add chorizo. Cook, stirring frequently, 10 minutes or until well browned. Remove 2 tablespoons; set aside for garnish.
Add cashew mixture, black beans and diced tomatoes. Cook, stirring, 3 to 5 minutes or until hot. Stir in hot sauce to taste.
Transfer to serving bowl. Top with suggested garnishes.