Vegan Queso Good Enough for a Cheese Lover
This clean vegan queso is better than the original. Coming from a true cheese addict, that's a bold statement. Made with cashews, coconut milk, and nutritional yeast, this is one queso you don't have to feel guilty about.
Equipment
- Blender
Ingredients
- 1 cup cashews raw, soaked for 1 hour in hot water
- 4 garlic cloves peeled
- 1 cup vegetable stock
- juice of 1 lime ~2 TBSP
- 1 cup canned coconut milk full fat, unsweetened
- 1/2 cup pickled jalepenos
- 2 TBSP nutritional yeast
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp arrowroot starch can substitute either tapioca or corn starch
- 1 tsp salt
- 1 can Rotel 10 oz can, drained
- 2 TBSP fresh cilantro chopped
Instructions
- Soak cashews in hot water for at least 1 hour. After the soak, rinse well and drain.
- Combine everything except the Rotel and cilantro in a large blender. Blend until very smooth (1-2 minutes).
- Add smooth mixture to a medium saucepan and cook over medium heat for about 5 minutes until queso starts to thicken up to desired consistency.
- Stir in Rotel and fresh cilantro.
Notes
Too spicy? Try swapping the pickled jalapeños for a can of green chilis.
Blender tip: Don't have a large blender? No worries! Use a single-serve blender and just run a couple batches. I do this with my NutriBullet and it works great.
Cashew soaking tip: I use my Keurig coffee maker to easily heat the water for my cashews.
- Make sure you don't have a coffee pod in the Keurig. I may know this from experience...
- Put 1 cup of cashews in a 2- or 4-cup glass measuring cup.
- Place the measuring cup under the Keurig and run enough hot water into the measuring cup to hit the 2 cup mark.
- Let the cashews sit in the measuring cup for at least one hour. Done!
