Dairy Free Queso - Cooking Like Kate

Heat the olive oil in a small saucepan over medium heat.
1 tbsp extra virgin olive oil
Add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds, just until fragrant.
1/2 cup yellow onion, 2 cloves garlic
Stir in the salsa, chili powder, cumin, smoked paprika, and salt.
1 cup salsa, 1/2 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp salt
Add cashew cream and nutritional yeast, then stir until smooth and creamy.
1 cup cashew cream, 1/4 cup nutritional yeast
Let the queso warm through for 3 to 5 minutes, stirring often. If needed, add a splash of water to loosen it.
Stir in the pickled jalapeño brine, chopped jalapeños, lime juice, and cilantro if using.
1-2 tbsp pickled jalapeño brine, 1/4 cup pickled jalapeños, 1 tbsp fresh lime juice, 2 tbsp cilantro
Taste and adjust the salt or lime juice as needed.
Serve warm with tortilla chips, roasted vegetables, or spooned over tacos, bowls, or nachos.

Keep It Creamy: Do not boil the queso once the cashew cream is added.
Adjust the Heat: Use mild salsa and skip jalapeños for a softer flavor.
Brighten Flavor: Add extra lime juice at the end if the dip tastes too rich.
Loosen Texture: Stir in a splash of water if it thickens while sitting.
Best Cashew Cream: Use a smooth cashew cream for the most queso-like texture.