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Pumpkin Seed Pulp Salsa and Cashew Pulp Queso

Whip up a batch of our zero-waste, dairy-free, Cashew Pulp Queso and Pumpkin Seed Pulp Salsa for your next party spread! Perfect for Cinco De Mayo celebrations, snacking with chips, or drizzled on tacos. These go fast, so we suggest you make extra!

20 minutes
Serves 4

vegan queso dip made with cashew pulp next to crackers

Ingredients

(Salsa)
  • 2 cans diced tomatoes
  • ½ cup cilantro
  • ½ onion, diced
  • 2 jalapeños, diced
  • ¼ cup pumpkin seed pulp
  • 1 clove garlic
  • Juice of 2 limes
  • 2 tsp salt
(Queso)
  • 3 cups cashews, raw
  • ¼ cup cashew pulp
  • 1 ½ cups water
  • 1-2 cloves garlic
  • 6 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 ½ tsp salt
  • ¼ tsp turmeric

Directions

Salsa:
Add all ingredients to a food processor, and pulse until desired consistency is achieved.

Queso:
Add all ingredients to a blender, and blend until smooth and creamy.