The Planted Kitchen

Cashew Queso


The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!


Cashew Queso

Servings 4
Author Whitney


  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional


  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.

Jalapeno Cilantro Aioli


Hi all! I hope everyone had a fantastic weekend! I was able to spend some time with my husbands family, as well as get some much needed things done around the house. This week will be super busy because it’s only a three day week for me! My hubby and I will be going on a small vacation this weekend, and to say I’m excited is an understatement. Anyway, it’ll be a busy three days because I’ll be cleaning up the house (no one likes coming home for vacation to a dirty house), making snacks for the plane, and getting last minute things that we’ll be needing (sunscreen, bug spray, etc).

Okay, about the aioli. As you get to know more about me, you will come to learn that I love anything spicy (both flavorful and hot spicy). I also love any dips or sauces, so I felt it appropriate to make a dip for everything. In all honesty, when I was testing this recipe, I did not expect it to come out nearly as good as it actually did. Like, y’all this stuff is SO GOOD. I seriously could bathe in it. Except I won’t because then I couldn’t eat it. BUT, I do want to put it on everything. Last night, the hubby and I had veggie burgers and homemade fries for dinner. The aioli went on my burger instead of ketchup and mustard, and I also dipped my fries in it. I also sometimes just dip chips in it and eat it like that. Or carrots. Or broccoli. Or just about any veggie ever. You get the picture.

I brought some to a family gathering and everyone loved it! Thankfully there was some left for me to take home so I could eat it! The thing about this aioli is that it’s completely plant based! Yep, no dairy in sight! The creaminess comes from cashews. My for dips made with cashews didn’t begin until recently because I tried to make one a while back and failed. EPICLY. The thing is, at least in the dip/sauce/whatever you want to call it, is you can’t tell it’s made from cashews at all. It’s seriously the best. And I’m really not even saying that because I made it. If someone else had made it I’d be just as exited about it! That being said, let’s get on with the recipe!


2 cups soaked raw (not roasted and unsalted) cashews

1/2 cup water (more or less depending on how thick you want it to be)

1 fresh jalapeño

1/2 loosely packed cup cilantro

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp onion powder

Salt to taste


  1. Soak cashews in water 6-8 hours or overnight (this is NOT the 1/2 cup water from above)
  2. Drain cashews and place in a blender (this may work in a food processor too, but I haven’t tried it)
  3. Add 1/2 fresh water to blender and blend until creamy. I like to do this before adding the other ingredients to ensure that I get the desired consistency before I continue.
  4. Slice jalapeno and chop cilantro and add to blender.
  5. Add spices to blender and blend until everything is creamy again. Refrigerate about 30 minutes or until chilled.
  6. The aioli can be stored in an airtight contained in the refrigerator for up to a week.