Plant-Based Cheese Dip

This creamy, flavorful dip is perfect for snacking or entertaining, and it’s completely plant-based! Packed with wholesome ingredients, it’s a delicious way to enjoy a cheesy treat without any dairy.

Start cooking ↓

TIME11 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup raw cashews 2 ½ cups hot water, divided 2 tablespoons nutritional yeast 2 tablespoons fresh salsa 2 cloves garlic, roughly chopped 1 teaspoon ancho chile powder 1 teaspoon Dijon mustard ¾ teaspoon ground cumin ¾ teaspoon kosher salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Put the cashews in a bowl and pour half of the hot water over them. Let them soak for about 5 minutes, then drain off the water. Next, add the soaked cashews to a blender along with the remaining hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt. Start blending on the lowest speed and gradually work your way up to a higher speed, blending everything for around 2 minutes until smooth. If the dip feels too thick, add a bit more hot water until it reaches a nice, pourable consistency. Give it a taste and adjust the seasoning if you like, then you’re ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Soak nuts or seeds used in the dip for at least 2 hours to achieve a smoother consistency.
- Blend ingredients thoroughly to avoid any grainy texture.
- Adjust the seasoning gradually, tasting as you go to balance the flavors perfectly.

Why you’ll love it

This dip is creamy, flavorful, and completely dairy-free, making it perfect for anyone looking to enjoy a tasty snack without animal products. It’s packed with wholesome ingredients that offer a satisfying texture and a rich, cheesy taste.

Serving ideas

Serve chilled or at room temperature with fresh vegetable sticks, tortilla chips, or warm pita bread. It also works great as a spread on sandwiches or as a creamy addition to grain bowls.

Storage & leftovers

Store the dip in an airtight container in the refrigerator for up to 5 days. Stir well before serving, as natural separation may occur. For longer storage, freeze in small portions and thaw in the fridge overnight.