Description
Indulge in this creamy and flavorful Vegan Queso that’s perfect for dipping or drizzling over your favorite Mexican dishes. Made with wholesome ingredients like cashews and nutritional yeast, this dairy-free queso is a crowd-pleaser for vegans and non-vegans alike.
Ingredients
Scale
Main Ingredients:
- 1 cup raw cashews, soaked for 4 hours or boiled for 10 minutes
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric (optional, for color)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) can diced tomatoes with green chilies, drained
Garnish:
- Chopped fresh cilantro for garnish (optional)
Instructions
- Prepare Cashew Base: Drain the soaked or boiled cashews and add them to a high-speed blender. Add almond milk, nutritional yeast, lemon juice, lime juice, olive oil, garlic powder, onion powder, smoked paprika, ground cumin, turmeric if using, salt, and black pepper. Blend until smooth and creamy.
- Cook Queso: Transfer the mixture to a saucepan over medium-low heat. Stir in diced tomatoes with green chilies and cook for 5-7 minutes until warmed through and slightly thickened.
- Adjust Seasoning: Taste and adjust seasoning as needed. Transfer to a serving bowl, garnish with cilantro, and serve warm with tortilla chips.
Notes
- Store leftovers in the fridge for up to 5 days.
- Reheat gently on the stovetop, adding a splash of plant milk if needed.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending, Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
