Vegan Queso
Vegan queso is built around Mexican-inspired flavors. It's creamy, dreamy, and satisfying. A quick whirl in a high-speed blender makes it perfectly smooth and also warms it up beautifully. Use as a dip for tortilla chips, to drizzle on nachos, and more.
Servings: 8
Calories: 126kcal
Ingredients
- 1 cup raw cashews
- 1 4- ounce can hatch chilies mild or spicy
- ½ cup nutritional yeast
- ½ cup vegetable broth
- 2 cloves garlic minced
- 1 teaspoon white miso
- 1 teaspoon yellow mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon chili powder
- ¼ teaspoon ground cumin
Instructions
- Soak cashews in water to cover by an inch or two, for at least two hours. Drain before proceeding.
- Combine all ingredients in a high-speed blender and process on high, scraping down the sides if necessary, until perfectly smooth and warm.
Notes
- Be sure to buy raw cashews (not roasted ones) and don't skip soaking them. That's the key to creaminess.
- My favorite boxed vegetable broth by far is Imagine No Chicken lower-sodium broth. It has a great flavor profile and none of the rust-colored nonsense that plagues many other brands.
- For additional heat, add a few slices of pickled jalapeño or a few dashes of your favorite hot sauce before blending.
- Use a high-speed blender if you have one. It creates perfect smoothness and heats up the cheese sauce just the right amount. If you don't have a high-speed blender, you can use a regular one. Just be sure to soak the cashews until they're very soft, and to keep processing until the sauce is perfectly smooth.
- This recipe is 100% make-ahead friendly. Make it up to a week in advance and keep in a tightly sealed container in the fridge. Store any leftovers the same way.
Nutrition
Calories: 126kcal | Carbohydrates: 8.4g | Protein: 5.6g | Fat: 8.3g | Fiber: 1.9g