Warm Cashew Queso & Baked Pita Chips
An easy and delicious Tex Mex dip to add to tacos, quesadillas, nachos, burritos, frajitas, or wraps.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Pita Chips Prep & Baking 17 minutes mins
Total Time 15 minutes mins
Course Appetizers/Starters, Side Dish, Snack
Cuisine Mexican
- 3/4 - 1 cup Hot water For a quick soak to soften the cashews, boil them in water on the stove for 5 min or soak overnight if not using a high speed blender.
- 1/2 cup Water To add for smoothness of the Queso during blending. You don't want it too runny ... add more cashews if necessary to be able to pour it.
- 2 cup Raw cashews I use organic, but not necessary. If you are allergic or do not like cashews, you can use raw slivered almonds.
- 1 clove Garlic Chopped or use minced, 1/2 teaspoon
- 1/2 cup Nutritional yeast Adds a cheesy flavor ... do not omit.
- 1/2 tsp Ground cumin
- 1 tsp Chili powder or use green chilis Increase the amount based on how much heat you like!
- 1/2 tsp Salt Plus more to taste
- 1 Tbsp Harissa, chili pepper or hot salsa Or modify Ro-Tel, or 1 chipotle pepper in adobo sauce - plus more for garnish if desired.
- 1 can Diced tomatoes Drain well.
- 4 tbsp Fresh lemon juice Or fresh from lemon (2 small ones)
- Chopped cilantro Optional for garnish over top
Baked Pita Chips
- 4-6 Pitas Each one cut into 8 triangles
- 4 tbsps Olive Oil Or olive oil spray
- 1 - 2 clove Garlic Chopped or use already minced 1/2-1 tsp
- Salt & Pepper I use Everything but the Bagel seasoning
Soak cashews based on your preferred method ... I've provided several options.
Drain the cashews then add them to a high speed blender along with water, salt, nutritional yeast, lemon juice, and desired spices. Start with less water and blend until creamy ... add more water as necessary. If it gets too thin, add raw cashews to thicken.
Once well-blended, move to a medium stove top pan, add the tomatoes (and green chilis, if desired) and heat on low temp. Keep stirring until the desired temperature. It may thicken, you can add more water as necessary.
Taste to see if the flavors are what you desire. The Queso should have lots of flavor and heat! See below for other options.
Serve with Baked Pita Chips right out of the oven, for an appetizer that warms your tummy!
Baked Pita Chips
Preheat oven to 375 degrees.
Place the olive oil, garlic and seasoning in a bowl.
Place pita triangles on a sheet pan, covered with parchment paper.
Brush the olive oil mixture over the pitas. If you are using a spray oil, cover well and sprinkle the seasoning over the top.
Bake for 12-15 minutes.
Melissa's Modifications:
I tested and tried several recipes before I came up with this one to make a delicious Warm Cashew Queso. There are options to choose from as I have noted.
I used my food processor on high to make this recipe. A NutriBullet or any high speed blender will work as well.
There are options based on your tastes ... modify as needed.
I love using nutritional yeast for its cheesiness - add more if desired!
Cumin for smokiness - you can use liquid smoke or smoky paprika in place of the cumin.
Chili powder, cayenne pepper or harissa for heat.
Garlic - of course you can never go wrong with more garlic!
The Queso may be stored in the refrigerator for up to 5-7 days, or in the freezer for up to 1 month.
To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave on defrost mode at half 5/6, or in a small saucepan over medium-low heat. If it thickens when reheating, add more water.
Nutritional Values: Cashew Queso - 1 serving:147 Calories; 10 g Fat; 0 Cholesterol;45mg Sodium, 10.2g Total Carbs- 1.5g Fiber, 2.4g Sugar; 6g Protein.
Baked Pita Chips (using Olive Oil Pam Spray) - 137 Calories; 0 Fat; 1065 mg Sodium; Total Carbs 15g; Fiber 2g; 5g Protein. If using Olive Oil add 40 Calories and 4.5g Fat.