Chile con queso

This recipe is epic!  Like seriously, seriously good (if we don’t say so ourselves).  Tried, tested, enjoyed and worshiped by vegans and non-vegans alike.


Chile con queso is traditionally a melted cheese and chilli sauce/dip.  This take is made with cashews and not only is it a whole-heck-of-a-lot healthier than the traditional version, its also incredibly moreish; delicious, sweet, spicy, cheesy.  Just. YUM.


Try this as a dip, on top of our spiced sweet potato chilli, or drizzled on our smoky homemade baked beans with a jacket sweet potato.  Heavenly.




1/2 white onion, roughly chopped

1 clove of garlic, minced

1-3 tsp chilli, finely chopped (depending on how hot you like it!)

3/4 tsp ground cumin

150ml almond milk

175g cashews

15g nutritional yeast

1/2 tsp garlic salt



Prep:  5 mins

Cook:  0 mins

Serves:  6


1.  Put all of the ingredients in your blender, blend them up and serve!


2.  You can serve this cold or warm.


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