Plant-Based Queso Dip

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    331

The ultimate topping for nachos, this queso is undetectably vegan and is incredibly simple to make. Nutritional yeast is used to achieve the intense ‘cheesiness’, with garlic, onion, and chilli powder, along with cumin and smoked paprika adding an extra boost of classic Mexican flavourings.

recipe updated Mar 29, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Tomato icon
    Tomato
    70 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Garlic powder icon
    Garlic powder
    1 teaspoon
  • Onion powder icon
    Onion powder
    ½ teaspoon
  • Ground cumin icon
    Ground cumin
    ½ teaspoon
  • Chili powder icon
    Chili powder
    ½ teaspoon
  • Smoked paprika icon
    Smoked paprika
    ½ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Tomato paste icon
    Tomato paste
    1 tablespoon
  • Cashew nuts icon
    Cashew nuts
    150 g
  • Water icon
    Water
    350 g
  • Nutritional yeast icon
    Nutritional yeast
    15 g
  • Hot sauce icon
    Hot sauce
    1 tablespoon
  • White wine vinegar icon
    White wine vinegar
    1 teaspoon
  • Green chili icon
    Green chili
    1
  • Tortilla chips icon
    Tortilla chips
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Food processor attachment
  • kCook icon Medium bowl
  • kCook icon Serving bowl - small

Step preview

  1. Attach the Stir Tool
  2. Add olive oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted - 1 min, 120°C, Speed OFF
  5. Then add onion to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until translucent - 5 min, 120°C, Stir 2
  7. Then add garlic powder, onion powder, ground cumin, chili powder, smoked paprika and salt to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until fragrant - 2 min, 110°C, Stir 2
  9. Then add tomato paste to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until combined - 2 min, 110°C, Stir 2
  11. Then add cashew nuts and water to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until simmering - 2 min, 110°C, Stir 3
  13. Simmer with splashguard fitted until reduced - 10 min, 100°C, Stir 3
  14. Remove the bowl from the machine
  15. Let cool - 5 min
  16. Assemble the Food Processor attachment to the machine
  17. Fit the knife blade to the Food Processor bowl
  18. Transfer half of content of Cooking Chef XL Bowl to Food processor attachment
  19. Add nutritional yeast, hot sauce and white wine vinegar to the Food processor attachment
  20. Attach the lid and ensure it is locked into place
  21. Blend until smooth
  22. Transfer mixture to medium bowl
  23. Repeat the same with the remaining content of the Cooking Chef XL Bowl and remaining yeast, hot sauce and vinegar
  24. Remove the attachment from the machine
  25. Transfer mixture to serving bowl
  26. Top with tomato and green chili
  27. Serve with tortilla chips
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