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Creamy Chipotle Dip

Yields-1 ServingsPrep Time20 minsTotal Time20 mins

If you love Queso dip you're going to love this. If you don't eat dairy you're going to love it yet more! Great as a dip with crackers or vegetables or even on toast. One of my taste testers, who is of Sri Lankan heritage said the flavors reminded her of a sambal they used to eat growing up, so she enjoyed it on toast. It's so easy to make. You just have to add the soaking the cashews into the prep time. I recommend soaking them overnight as they will be soft enough to achieve a very creamy dip. If you wish to make this into a "queso" style "cheese" sauce for nachos just add extra water to thin it to the desired consistency to pour on top of your nachos.

 1 cup Soaked Cashews (I recommend at least 4 hours to overnight)
 2 Cloves Garlic
 1 tbsp Coconut Aminos
 ¾ tsp Sea Salt
 1 Lime, juiced
 ¼ tsp Ground Cumin
 ¼ cup Filtered Water
  cup Sautéed Red(purple) onion
 1 to 2 Chipotle peppers in adobe sauce (you will find this in a small can in the Mexican section of most grocery stores )

Soak your cashews a minimum of 4 hours. I recommend soaking overnight. Drain and rinse; place them in the bottom of your high powered blender.


Add a little avocado oil to a small sauce pan and add a whole sliced red onion and a touch of sea salt. Sauté over medium heat for at least 20 minutes until onion has softened. Take about 1/3 of a cup of the onion and add it to the cashews and put the remainder of the onion in the refrigerator for another use.


Add the rest of the ingredients to your blender and whir on high speed or if you're using a Blendec brand blender use your "Sauces/Dips/Batters" button. Stop and scrape down the sides and bottom of the blender periodically. Keep whirring until you have a creamy smooth mixture. Scoop into a container and serve immediately or store in the refrigerator for up to 4 days or so. Enjoy!!

Nutrition Facts

Servings 0