Vegan Queso
Elevate your snack game with this creamy, flavor-packed Vegan Queso—a dairy-free alternative that’s so rich and satisfying, you won’t believe it’s plant-based! Made with a base of soaked raw cashews, this recipe blends in nutritional yeast for cheesy depth, vibrant diced tomatoes with green chilies for a Tex-Mex kick, and a medley of seasonings like smoked paprika and turmeric to deliver bold, smoky undertones. Ready in just 15 minutes, this queso is perfect for dipping tortilla chips, drizzling over nachos, or even as a luscious sauce for tacos and burritos. Naturally gluten-free and customizable with optional pickled jalapeños for extra spice, this versatile vegan queso is a must-have for your next gathering or comfort food craving. Bonus: it stores well for effortless snacking throughout the week!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 3 tablespoons Nutritional yeast
- 1 cup Diced tomatoes with green chilies (drained, from a can)
- 0.5 cup Unsweetened almond milk (or any plant-based milk)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Smoked paprika
- 0.25 teaspoon Ground turmeric
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped pickled jalapeños (optional for extra heat)
- 2 cups Water (for soaking cashews)
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 20 minutes, or overnight if preferred for extra creaminess. Drain and rinse the cashews after soaking.
In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, diced tomatoes with green chilies, unsweetened almond milk, garlic powder, onion powder, smoked paprika, ground turmeric, salt, and lemon juice.
Blend on high speed until the mixture is completely smooth and creamy. If needed, scrape down the sides halfway through blending.
Transfer the blended mixture to a medium saucepan. Cook over medium heat, stirring frequently to prevent sticking, for about 5 minutes or until the queso thickens to your desired consistency.
Taste and adjust the seasoning, adding more salt or spices as needed. For extra heat, stir in chopped pickled jalapeños.
Serve the vegan queso warm with tortilla chips, as a dip for veggies, or drizzled over tacos, burritos, or nachos.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of plant-based milk to thin if needed.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 17.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 357 mg | 27% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1802 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
