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Zero Cholesterol Vegan Queso Fundido

A gooey, cheesy, healthy vegan version of queso fundido.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2
Course: Appetizer
Cuisine: Mexican

Ingredients

  • 1 cup of raw cashews – soaked in boiling water for three to four hours
  • 1 small sweet potato – peeled and quartered
  • 1 teaspoon of dry mustard
  • 1 teaspoon of apple cider vinegar
  • 1 and ½ teaspoons of sea salt
  • 1 tablespoon + 1 teaspoon of nutritional yeast
  • 2 teaspoons of tapioca flour
  • 1 teaspoon of chili powder seasoning if you can’t find the blended seasoning you can add 1 teaspoon of chili powder and ½ teaspoon of cumin
  • ½ cup to ¾ cup of hot water

Instructions

    Cup of Yum
  1. Put the cashews in a small bowl and cover with boiling water for three to four hours or until they’re plumped up and are easy to squeeze.
  2. Steam the sweet potato in a medium covered pan for ten to fifteen minutes or until it’s easily pierced with a fork. Let the potatoes cool for five minutes.
  3. Drain the water from the cashews and rinse the cashews. Put them in the blender.
  4. Put the water, sweet potato, mustard, vinegar, salt, nutritional yeast, tapioca flour, and chili seasoning in the blender and blend on a high speed for one to two minutes or until the cheese is thick and creamy. You shouldn’t be able to detect any solid pieces of the nuts.
  5. Scrape the queso into a bowl and serve with corn chips or sliced vegetables.
  6. Enjoy!