Recipe + Photo by April Viar  

Satisfy your cravings with our Cashew Queso that’s oh so delicious and good for you, too! This queso is a delightful blend of roasted vegetables, spices and creamy cashews. It’s not only simple to make and bursting with flavor, but it’s also a healthy, vegan alternative to processed dips. 

Servings: 8 

Roasted Vegetable Queso


  • 12 tomatillos, husk removed 
  • 1 cup raw cashews, soaked overnight and drained 
  • 1 large sweet onion, sliced into large hunks 
  • 1 pack scallions, bottom tips removed 
  • 2 jalapeños, seeds removed 
  • 1 1/2 cup cherry tomatoes 
  • 1lb mini sweet pointed peppers, seeds removed 
  • 1 bunch cilantro 
  • 2 limes, juiced 
  • 4 tbsp water 
  • 1 tsp apple cider vinegar
  • 2 tbsp nutritional yeast 
  • 1 tsp cumin powder 
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1/2 tsp salt 
  • 1 tbsp olive oil 


  • Preheat the oven to 400°F and line a sheet pan with foil. Spread your vegetables evenly on the pan, drizzle with olive oil, and toss to coat. Roast for 40 minutes until they are tender and slightly caramelized. Once the vegetables are finished roasting, let them cool down for 10 minutes. 
  • Combine the roasted vegetables with the remaining ingredients in a high-speed blender. Blend until the mixture is smooth and creamy. 


  • I prefer my Roasted Vegetable Cashew Queso on the thicker side so it fully coats each chip. If you prefer a thinner consistency, simply add more water while blending until it reaches your desired texture.