5-Minute Vegan Cashew Queso
User Reviews
4.9
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Prep Time
5 mins
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Total Time
5 mins
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Servings
6 (1/4-cup servings)
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Calories
133 kcal
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Course
Side Dish, Condiments
5-Minute Vegan Cashew Queso
Description
The recipe calls for soaking raw cashew nuts blended with hot water to create a creamy sauce base. Garlic and nutritional yeast introduce a pungent, cheesy profile. Ground cumin and chili powder lend earthiness and heat, complemented by salt for seasoning. Harissa paste adds a complex spiciness but can be substituted with hot salsa, hot sauce, or chipotle pepper in adobo for flavor variation. The water amount is adjusted to attain a smooth, creamy texture suitable for dipping or topping.
This sauce pairs well with chips as a dip or can be incorporated into tacos, nachos, burritos, and similar dishes, adding a rich, dairy-free alternative to cheese sauces. Garnishing with extra harissa or fresh salsa enhances presentation and flavor. Leftovers keep well refrigerated for up to a week or freeze for a month, thawing slowly before reheating.
Ingredients
- 3/4 - 1 cup water hot
- 1 cup cashew nuts raw
- 1 clove garlic chopped
- 2 Tbsp nutritional yeast
- 1/2 tsp cumin ground
- 1 tsp chili powder
- 1/2 tsp salt plus more to taste
- 1 Tbsp harissa (or sub hot salsa, hot sauce, Ro-Tel, or 1 chipotle pepper in adobo sauce // plus more for garnish)
Instructions
- Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.
- Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a spoonful of fresh salsa or hot sauce for serving (optional).
- Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.
Notes
- Nutrition values are estimated per quarter-cup serving without garnishes or sides.
- Adjust water quantity for desired queso thickness—less water for thicker dip, more for a thinner sauce.
- Store leftovers covered in the refrigerator for up to 5-7 days or freeze up to 1 month; thaw in the refrigerator and reheat gently.
- Substitute harissa with hot salsa, hot sauce, or chipotle pepper in adobo according to spice preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/4-cup servings)
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1(1/4-cup serving) | |
| Calories | 133 | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 237mg | 10% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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