Dairy -Free Queso

Calories: 226 Fat: 13 Carbs: 20 Fiber: 4 Protein: 10 Serves: 4


  • 3/4 cup Oatsome Oat Milk
  • 2 tsp apple cider vinegar
  • 1 Tbsp cornstarch, or arrowroot powder
  • 1/2 cup raw cashews
  • 1 1/2 cups water
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast flakes
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/4 tsp mustard powder
  • 2 Tbsp tahini
  • 1/2 cup store-bought spicy salsa, drained
  • 1/4 tsp salt, more to taste
  • Tortilla chips or pita, optional, for serving


In a small dish or bowl, combine oat milk and vinegar and let rest for 3 to 5 minutes or until thickened slightly.

Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.

In a blender or food processor, process cashews until finely ground. Set aside.

In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices, and tahini. Stir in ground cashews and oat milk mixture until well blended.

Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.

Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas, or burritos.

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