Vegan seed-based queso dip (No cashews!)

I made a delicious vegan seed-based queso dip (no cashews!) for a barbecue. The inspiration came because I made pumpkin-seed milk two times, and I was left with the “strained” seeds. Turning them into a queso dip, was probably the best idea!

If you are looking for a great vegan dip for your barbecues or parties, look no more, and give this a try!

Into vegan cheese? check all our vegan cheese here!

Cashews have been the go-to to make this kind of dips, but I thought I could give this a try, and it was a great success. The secret trick was to use chipotle flakes, for a spicy Mexican flavour, vegan stock for making it savoury, and, of course, yeast flakes for cheesiness!

Cashews are very high in calories, they have around 553 per 100g according to Google. Pumpkin seeds have much less at 446 per 100g. But if you are looking for something really low in calories, check our delicious low-calorie queso!

I also think that the flavour of the pumpkin seeds makes them suitable for this cheese. Give it a try and let me know what you think! You can substitute the pumpkin seeds with sunflower seeds if you prefer them!

I recommend you to have this with the Mexican vegan steak, or the Vegan scrambled eggs as well!

We hope you love this recipe as much as we do ❤️, it’s:

• A healthy option for commercial quesos!
• It feels very Mexican
• Can be made whole30 compliant
• Spicy (chipotle!)
• Nut-free, cashew-free, soy-free, dairy-free!

Here is the recipe, I hope you enjoy it on your next party or complement other like pasta dishes with it!

Print Recipe

Vegan seed-based queso dip (no cashews!)

Delicious vegan queso using pumpkin seeds, or sunflower seeds as a base!

Prep Time10 minutes mins

Cook Time0 minutes mins

Total Time10 minutes mins

Course: Dip, Side Dish

Cuisine: Mexican inspired, Vegan

Keyword: Queso dip

Servings: 4

Calories: 150kcal

Cost: 3

Equipment

• High speed blender

Ingredients

• 1 cup Strained reminders of pumpkin milk / sunflower seed milk (or just 1 cup of sunflower or pumpkin seeds)
• 1/3 cup Nutritional yeast flakes
• 1 teaspoon Chipotle flakes (or a medium-sized chipotle chili for making it whole 30 compliant)
• 1 tbsp Vegan stock powder (or your own made stock for making it whole 30 compliant)
• 1/2 cup Of water (or more if you want it more liquid)

Instructions

• Put 1/4 of water and everything else in the blender
  
• Blend for 2 minute on high-speed. Then make sure everything is integrated and use a spatula if neccesary. Blend again on high for one minute if you want a smoother texture
• Add the rest of the water
• Blend for another 1 minute

Notes

• The taste is similar to “commercial” queso dips, but much healthier!
• This goes very well with tortilla chips, crackers, or even with pasta, if you add enough water, it will turn into a sauce!
• Use it for the summer-solstice events as a snack!