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The vegan dip goes great on nachos, burritos, tacos – pretty much anything really!
Duration25 mins
Cook Time10 mins
Prep Time15 mins


  • 1 small sweet potato
  • 1/2 small onion
  • 1 jalapeño
  • 1/2 cup cashews
  • 1/3 cup almond milk
  • 3 garlic cloves
  • 1 tbs apple cider vinegar
  • 1 tbs lime juice
  • 2 tbs nutritional yeast
  • 1/2 tsp salt
  • 1 can diced tomatoes


  • Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. Alternatively, you can soak the cashews overnight in a bowl full of water.
  • Chop sweet potato and onion into small pieces. Fill a sauce pan with water and add the sweet potato and onion. Boil until the sweet potato is soft.
  • Meanwhile, finely chop and sauté the jalapeño.
  • Once the cashews have cooled, drain them and add to your blender along with the almond milk. Blend on high until smooth.
  • Add garlic cloves, apple cider vinegar, lime juice, nutritional yeast and salt to the cashews. Blend together.
  • Once the sweet potato and onions have cooled, add them to the cashew mixture. Blend until everything is mixed together and you have a creamy, smooth mixture.
  • Once everything is well-blended together, drain about half of the liquid in the diced tomatoes. Add the tomatoes and jalapeños to the ‘queso’. Stir to combine.
  • Serve with chips, on bean burritos, or tacos!
This recipe was republished with permission fro Pure & Plant-Based. Find the original recipe here

Alexis (Pure & Plant-Based)

Alexis, is a 19-year-old with a passion for nutrition, health and wellness. She created Pure and Plant-Based after 'discovering the amazing benefits' and the way in which a plant-based diet greatly impacted her life. She aims to help teach others how to live healthy with great recipes, nutrition tips, and teaching others about a plant-based lifestyle.