Tahini Queso Dip Recipe (Vegan, Dairy Free)
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Jump to Recipe Watch VideoThis creamy tahini queso recipe is perfect for those late-night dip cravings! This creamy, amazing plant-based queso has tahini, jalapeño, lime, and cilantro.
This flavorful dip is blended and ready for your tortilla chips in no time. Creamy, delicious, and loaded with flavor.
We’ve all been there: its late, you’re hungry, and you have a bag of plain tortilla chips but want a spicy ‘cheesy’ dip to satisfy the craving. This plant based tahini queso will be your go-to snack attach recipe!
It’s quick to make, you can substitute some basic ingredients you don’t have on hand, and its the perfect consistency to dip your heart out. This creamy vegan queso dip is also great to add to burritos, tacos, or enchiladas.
This Creamy Tahini Queso Dip Recipe Is:
- Spicy
- Savory
- Cheezy
- Loaded with Flavor
- Bright
- Fresh
- Vegan, Dairy Free
Blender Queso Blanco Recipe for the Win
I was having some major queso cravings and came up with this tasty version which is packed with some great flavor and spice. The jalapeño, lime, and cilantro really jazz up the plain cashews and turn them into something magical in my blender.
I recommend using a good-quality high speed blender for this recipe. I have a fantastic Vitamix blender, which I have been using for years, and it gets daily use in our home.
Choose a blender that has a lot of power, and can pulverize even the toughest of ingredients. My blender can chop ice, dates, frozen fruits, make soups, and even blend nuts into homemade nut butter. Using a good high-speed blender will make perfectly creamy smoothies and sauces every time!
What’s In This Vegan Tahini Queso Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted cashews, since everything will be blended together!
- Almond Milk: use an unsweetened plant-based milk for this recipe.
- Fresh lime juice
- Tomatillo Salsa or Salsa Verde: we used a homemade tomatillo salsa for this breakfast sandwich, but this great tomatillo salsa you can get online is the perfect addition too!
- Jalapenos: if you don’t have fresh jalapenos, these jarred sliced jalapenos are a fantastic addition to the dip! I use these in a pinch, they’re great to keep a jar or two in the pantry.
- Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Fresh Cilantro
Make This Vegan Queso with Tahini
This is great as a dip with plain tortilla chips or veggie sticks. And if you have any leftovers it can also be used as a sauce for your next Taco Tuesday or fajita night (our favorite is Roasted Sheet Pan Veggie Fajitas which we have all the time around here). This dip is creamy, plant based, vegan and dairy free… So dip away!
How Do I Make Vegan Queso with Tahini?
- Bring a small pot of water to a boil, and boil the raw cashews for about 15 minutes until they begin to soften.
- Drain and add cashews to blender along with the rest of the ingredients. Blend on high for 1-2 minutes until the cashews have completely broken down and the queso has become thick and creamy.
- Taste and adjust seasoning as necessary: adding more jalapeños, salsa, lime juice if needed.
- Serve as a dip for tortilla chips, on tacos or burritos, or use as a spicy veggie dip!
More Delicious Vegan Dip Ideas You’ll Love!
Olive Hummus Recipe without Tahini
Pineapple Pico de Gallo Salsa Recipe
Non Dairy Ranch Dressing Recipe
Roasted Salsa with Fresh Tomatoes Recipe
Turmeric Hummus Recipe with Black Pepper
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Tahini Queso (Vegan, Dairy Free)
Equipment
Ingredients
- 1 cup raw unsalted cashews boiled in hot water for 15 minutes
- 1/2 cup plain unsweetened almond milk
- 1/2 cup tahini
- 1 tablespoon lime juice one half lime, squeezed
- 2 tablespoons salsa of choice
- 1 fresh jalapeño seeded and chopped
- 1/4 teaspoon chili powder
- 1/4 cup cilantro
Instructions
- Bring a small pot of water to a boil, and boil the raw cashews for about 15 minutes until they begin to soften.
- Drain and add cashews to blender along with the rest of the ingredients. Blend on high for 1-2 minutes until the cashews have completely broken down and the queso has become thick and creamy.
- Taste and adjust seasoning as necessary: adding more jalapeños, salsa, lime juice if needed.
- Serve as a dip for tortilla chips, on tacos or burritos, or use as a spicy veggie dip!
Video
Nutrition
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Creamy and dreamy to eat
A tangy treat