This recipe came as a direct request from a reader. I think they had tried a sunflower seed queso dip from somewhere and needed a way to recreate it at home. So I set off to testing! Since I already have these Smoked Cashew Salsa and Smokey “Cheese” Sauce recipes on my site, I wanted to focus on the tangier side of the faux cheese dip flavor pallet. So this recipe uses pickled jalapeños and the juice that they come in to provide that spicy, tang that makes queso fun. It’s fully dairy-free and also nut-free, so hopefully everyone can enjoy it!
The result of this recipe (made easily in a blender or food processor) is a creamy delicious dip. It’s obviously not stringy like regular queso (’cause of the lack of cheese), but it’s still got that luxurious smoothness to it.
If you’re wondering what makes it taste cheesy, it’s the nutritional yeast. Nutritional yeast isn’t an active yeast, so don’t worry there. It’s a dry, flaky yellow yeast that has a cheesy flavor. So it works perfectly in this dairy-free recipe!
And just like regular queso, this stuff is freaking addictive. So grab your friends, a big bag of chips, and maybe some cocktails and dig in. It’s ’bout to go down. xo.
Sunflower Seed Queso Dip
This Sunflower Seed Queso Dip is both dairy-free and nut-free, but has all the tangy, cheesy flavor of your favorite Mexican dip.
- 1 cup roasted sunflower seeds
- 1 cup non-dairy milk
- 1/4 cup nutritional yeast
- 1/4 cup pickled jalapeños
- 1/4 cup pickled jalapeno juice
- 1/4 cup fire roasted canned tomatoes
- 1/2 lemon, juiced
- 1/2 tsp garlic powdered
- 1/2 tsp chili powder
- 1/2 tsp dried minced onion
- salt, to taste
Soak your sunflower seeds in boiling water for 30 minutes.
After 30 minutes, drain and rinse your sunflower seeds. Add them to a high speed blender or food processor.
Add all other ingredients to the blender or food processor.
Blend on high until smooth and creamy.
Transfer to a bowl or pot and heat until warm.
Serve with chips, and EAT UP.