Vegan Cashew Queso
User Reviews
5
Vegan Cashew Queso
Description
This Vegan Cashew Queso relies primarily on soaked raw cashew nuts blended with water, tapioca starch for thickening, nutritional yeast for a cheesy flavor, and a blend of spices including chipotle flakes, smoked paprika, garlic powder, cumin, and salt. Lemon juice or rice vinegar provides acidity to balance the flavors. For a chunky version, salsa is added after blending.
Cooking the blended mixture gently on the stovetop for several minutes causes it to thicken and heat through, developing a sauce suitable as a dip or a topping. The chipotle flakes introduce a mild smokiness and spice to the final queso.
This versatile sauce is popular as a dairy-free alternative for cheese dips and can be served warm with chips or vegetables. Adjust the spice and salsa amount based on preference.
Leftover queso stores well refrigerated for up to four days and freezes for up to two months. It can be thawed and reheated easily with slight whisking or blending to restore texture.
Ingredients
- 1¼ cups water
- ⅓ cup cashew nuts see Notes about soaking, raw
- 1½ tablespoons tapioca starch or 1 tablespoon cornstarch
- 2 tablespoons nutritional yeast or more to taste
- 1 tablespoon lemon juice fresh or 2 teaspoon plain rice vinegar
- ½ teaspoon chipotle flakes or more if you like it spicy
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder or 1 small clove garlic
- ⅛ teaspoon cumin
- ¾ teaspoon salt fine sea salt
- ½ cup salsa or any salsa you love, thick and chunky
Instructions
- For smooth queso: combine all ingredients in a high speed blender and blend until completely smooth. For chunky queso: combine all ingredients except salsa in a high speed blender and blend until completely smooth.
- Pour mixture into a small sauce pan. If making chunky queso, add the salsa now. Whisking frequently, cook over medium heat 3 to 5 minutes or until piping hot and thickened. Taste and add more salsa if desired. Serve warm.
Notes
- If you lack a high-speed blender, substitute raw cashew butter (2.5 to 3 tablespoons) or soak cashews beforehand to soften for blending.
- Raw sunflower seeds can be used as a nut-free alternative, alone or combined with white beans.
- Store leftover queso in an airtight container for up to 4 days in the refrigerator or freeze in a suitable container for up to 2 months; thaw overnight and reheat before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 12.4mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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