Smoky, creamy, and loaded with roasted Hatch chiles, this baked cashew cheese dip is the perfect crowd-pleasing appetizer.
Baked Hatch Chile Cashew Cheese Dip: Smoky, Creamy, Plant-Based Perfection
This blog has been running for just about a year, and when Hatch chiles came into season I wasn’t prepared ahead of time. Since their window is so short, I grabbed a bag the moment I saw them and knew I needed to create something while they were at their peak. For my first Hatch chile recipe, I imagined something baked and “cheesy” without the cheese. That vision turned into this Baked Hatch Chile Cashew Cheese Dip. It’s creamy, smoky, and full of roasted chile flavor, and honestly turned out even better than I pictured. You can always dress it up with extras, but at its heart this dip is all about enjoying pure Hatch chile goodness.
Why You’ll Love This Recipe
Cheesy without the cheese. Cashews create a silky, rich base that mimics the creamy texture of traditional cheese dips.
Smoky Hatch chile flavor. Roasted Hatch chiles bring depth, a touch of heat, and that signature seasonal flair.
Plant-based and crowd-pleasing. Even non-vegan guests will love this dairy-free dip — no one misses the cheese.
Perfect for sharing. Serve it with chips, veggies, or crackers at game day parties, BBQs, or potlucks.
Simple ingredients, big flavor. Whole foods come together to create something indulgent yet nourishing.
Ingredient Highlight: Hatch Chiles
Hatch chiles are a prized pepper variety grown in Hatch, New Mexico, known for their smoky flavor and varying levels of heat. They’re only available fresh for a short window each year, which makes them even more special. You can find both mild and spicy varieties, so choose based on your heat preference. If Hatch chiles aren’t in season, Anaheim peppers or poblano peppers make a solid substitute. Roasting them intensifies their flavor and adds a subtle smokiness that takes this dip to another level.
Madly Delicious Must-Know Tips & Questions
- Soak smart. Using boiling water and covering the cashews speeds up the softening, so you’re ready to blend in just 20 minutes.
- Roast for flavor. Broiling the Hatch chiles until blistered deepens their smoky taste and makes peeling easier.
- Fold, don’t blend. Mixing the chopped Hatch chiles into the cashew base (instead of blending) keeps the dip speckled with roasted chile goodness.
Can I use canned green chiles instead of fresh Hatch chiles?
Yes — if Hatch season has passed, canned or jarred roasted green chiles make a decent substitute, though the flavor won’t be quite as unique.
Do I have to peel the Hatch chiles?
It’s highly recommended. The skins can be tough and bitter; peeling after roasting gives you a smoother, more flavorful dip.
Can this dip be made ahead of time?
Absolutely. Prepare the cashew base, fold in the chiles, and refrigerate. When ready to serve, just bake as directed for fresh-out-of-the-oven flavor.
Let’s Dish: Did You Know?
Hatch chiles are celebrated every August at the famous Hatch Chile Festival in New Mexico, drawing visitors from all over to taste dishes ranging from Hatch chile brownies to margaritas. This versatile pepper has become a regional icon — so much so that when its short season hits, people buy them in bulk and freeze them to enjoy all year. Adding them to a cashew cheese dip is just one more way to highlight their legendary flavor.
Love a shareable appetizer? Then try my Baked Hatch Chile Cashew Cheese Dip!
It’s creamy, smoky, and full of chile flavor that’s perfect for dipping chips, veggies, or crackers. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Baked Hatch Chile Cashew Cheese Dip
Equipment
- Blender
Ingredients
- 1 cup unsalted, unroasted cashews
- 4-5 Hatch chiles, divided (choose mild or spicy)
- ½ cup unsweetened plant milk of choice (add 1–2 tbsp more if needed for consistency)
- 3 tbsp nutritional yeast
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp salt, adjust to taste
Instructions
- Soak the Cashews: Place 1 cup cashews in a heatproof bowl. Cover with boiling water and place a plate or towel over the bowl. Let soak for about 20 minutes, then drain.
- Roast the Hatch Chiles: Set the oven to broil on high. Place 4–5 Hatch chiles on a baking sheet and broil, turning halfway, until skins are blistered and charred – anywhere from 5-8 minutes total. Transfer immediately to a bowl and cover tightly with a plate or towel to steam. Once cool enough to handle, peel off the skins. Chop the chiles, setting aside about 3 chopped chiles for the dip and reserving the remaining 1–2 chiles for topping.Note: Skip this step if you purchased already roasted hatch chiles.
- Preheat the Oven: Preheat your oven to 375°F (190°C) once you are done roasting your chiles.
- Blend the Base: In a blender, combine the soaked cashews, ½ cup plant milk, 3 tbsp nutritional yeast, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp cumin, ½ tsp smoked paprika, and ¾ tsp salt. Blend until smooth and creamy, adding a splash more plant milk if needed for consistency.
- Mix in the Chiles: Fold in 3 chopped Hatch chiles into the blended cashew mixture with a spatula until evenly distributed.
- Bake the Dip: Transfer the mixture into a small oven-safe baking dish. Smooth the top with a spatula, then scatter the remaining chopped Hatch chiles over the dip. Bake uncovered for 15-20 minutes, until golden. Serve immediately!