Step 1: Soak Your Cashews
Start by soaking your 2 cups of raw, unsalted cashews in room temperature water for 2 hours. This step is non-negotiable if you want that silky smooth texture. Short on time? Soak them in hot water for at least 30 minutes — it works in a pinch.
Drain and rinse them well after soaking. You don't want any of that starchy water making it into your dip.
Step 2: Blend Everything (Except the Olive Oil)
Add all of your ingredients to the blender — cashews, nutritional yeast, lemon juice, salt, paprika, cumin, turmeric, chipotle peppers, adobo sauce, agave nectar, and water. Hold the olive oil for now.
Blend for about 30 seconds until the mixture is mostly smooth. It'll look a little rough at first — that's totally normal.
Step 3: Stream In the Olive Oil
Here's where the magic happens. While the blender is still running, slowly stream in the ¼ cup of olive oil. This emulsifies into the dip and creates that luscious, creamy consistency you're after.
Keep blending for another 1–2 minutes. Scrape down the sides as needed. Taste it, adjust salt or spice levels, and blend once more if necessary. You want it perfectly smooth — no cashew chunks in sight.
Step 4: Transfer to Your Crockpot
Pour that gorgeous queso into your crockpot and set it to "warm." It stays perfectly dippable for hours, which is ideal for any kind of party setup. Garnish with diced fresh tomatoes, sliced jalapeños, and green onions if you want it to look extra fancy.
