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Dairy Free Chili Con Queso Dip

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x



  • 1 tablespoon olive oil
  • 1 4-ounce can chopped green chilies
  • 1/2 tablespoon minced garlic
  • 1 tablespoons taco seasoning
  • 1 cup cashew cream (see notes)
  • 1 cup coconut cream (see notes)
  • 1 15-ounce can chili no beans
  • 1 10-ounce can diced tomatoes with green chilies, drained
  • 1 tablespoon nutritional yeast
  • Salt, to taste
  • 34 tablespoons chopped fresh cilantro


  1. Heat a large skillet to medium-high. Add olive oil, chopped green chiles and minced garlic. Saute until fragrant, stirring as needed, about 1 minute.
  2. Add taco seasoning, coconut cream and cashew cream. Stir until smooth.
  3. Add chili and diced tomatoes. Stir until smooth. Simmer for about 5 minutes.
  4. Add nutritional yeast and salt, to taste, and stir until smooth.
  5. Remove from heat and let cool for a few minutes. Top with fresh cilantro before serving.


To make cashew cream: Boil 1 cup of raw cashews in water for 5 – 10 minutes. Remove from heat and let cool in water. Drain. Blend in a food processor or blender with 1 cup nut milk until smooth, scraping sides as needed.

To make coconut cream: Place 1 can coconut milk in the fridge to cool for several hours. Open can and remove the thicker part of the coconut milk. Discard the remaining “water”.