Trying the “VEGAN QUESO DIP” and we loved it

My wife and I was thinking about what different snack that we can it from what we’ve already been eating and something healthy. So we wanted to eat some chips but different dip. So we found this dip to try and the good thing about it is that it’s healthy and vegan. When we made it, it was good with what we ate. People you will love this dip that we tried. Go and make and see how you like it.



  • 2 cups water
  • 1 cup raw cashews
  • 2 1/2 cups unsweetened almond milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon annatto seeds, lightly smashed with flat side of a chef’s knife
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Vegetables and/or chips, for serving

How to Make It:

Step 1: Soak water and cashews in a bowl for at least 4 hours or overnight.
Step 2: Drain soaked cashews; transfer to a blender, discarding the soaking liquid. Add almond milk; process until smooth, about 1 minute. Pour 1/4 cup of the cashew mixture into a small bowl. Add flour; whisk until smooth.
Step 3: Pour remaining cashew mixture into a small saucepan; add annatto seeds. Bring to a boil over medium-high. Boil, whisking often, for 3 minutes. Pour through a fine mesh strainer into a heatproof bowl; discard annatto seeds. Return strained mixture to saucepan; whisk in flour mixture. Return to a boil over medium-high; boil, whisking constantly, for 3 minutes. Remove from heat. Whisk in nutritional yeast, salt, garlic powder, cumin, and cayenne.
Step 4: Serve dip warm or at room temperature with vegetables and/or chips.
Enjoy !!!

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