Enjoy this as a queso-like dip, or as a sauce for pastas, bowls or tacos. It’s flavor is cheesy, savory, and creamy.



  • 1 cup cashews, soaked
  • 1/3 cup nutritional yeast
  • 1/2 cup water
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 tbsp salsa
  • 1/8 tsp garlic powder


1. Soak cashews in a bowl of water in the refrigerator overnight. When ready to use, drain and rinse.

2. Combine all ingredients in a blender, and blend until completely smooth and creamy. Slowly add more water as needed to reach the desired consistency.



  • Creaminess (pre-soak all nuts/seeds for best result): cashews, almonds, sunflower seeds, silken tofu, or steamed potatoes and carrots (see variation below), plant milk
  • Flavor: salsa, petters in adobo sauce, lemon juice, nutritional yeast
  • Herb/spice: Cumin, paprika, chili powder, cayenne, nutmeg (add a pinch of nutmeg and omit the salsa and cumin for an alfredo-style sauce)
  • *Alternative to nutritional yeast: swap for 2 tsp of miso paste or tamari, and add paprika to achieve a more orange color.

Variation Suggestion – Low Fat:

  • Swap the cashews for one yukon gold potato and one carrot, chopped and steamed until very tender. Combine with the remaining ingredients and blend until smooth.