Baked Hatch Chile Cashew Cheese Dip

Author: Madly Delicious

Baked Hatch Chile Cashew Cheese Dip is smoky, creamy, and the ultimate cheese-less dip. Roasted Hatch chiles are folded into a silky cashew base, topped with more chiles, and baked until golden. Serve with chips, crackers, or veggies—perfect for game day, potlucks, or backyard BBQs. This plant-based dip is "cheesy", flavorful, and guaranteed to win over even non–plant-based guests.

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Prep Time 15

Cook Time 30

Soaking Cashews 20

Total Time 1 5

Course Appetizer, Snack

Cuisine American Southwest-Inspired, American-Inspired

Servings

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!

Notes

No Hatch?

Sub Anaheim or poblano (char and peel the same way), then add a squeeze of lime for brightness. Canned fire-roasted Hatch works in a pinch—drain well.

Bakeware

A small 1-quart dish or 4×8-inch loaf pan gives the best height and golden top.

Make-ahead

Blend the base up to 24 hours ahead; keep chilled. Fold in the roasted chiles right before baking for freshest texture.

Reheat & store

Refrigerate up to 4 days. Reheat at 300°F until warm, or quickly in the microwave. Freezing isn’t ideal (texture can turn grainy).

Nutrition

Serving: 1 servingCalories: 215kcalCarbohydrates: 10gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 9.5gSodium: 380mgPotassium: 260mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 25mgIron: 2mg

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