Vegan Queso Recipe
This creamy and flavorful Vegan Queso is the perfect dairy-free dip, made from raw cashews blended with spices, green chile peppers, and nutritional yeast. It’s versatile, easy to prepare, and can be served warm or at room temperature with tortilla chips or veggie sticks. The recipe is customizable for nightshade-free diets and can be made chunky or smooth according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (optional warming)
- Total Time: 25 minutes
- Yield: About 1 1/4 cups, serves 4–6
- Category: Dip
- Method: Blending
- Cuisine: Vegan, American-inspired
- Diet: Vegan
Ingredients
Base Ingredients
- 1 cup raw cashews
- 1/2 – 3/4 cup water
- 1 clove garlic or 1 teaspoon garlic powder
- 1 – 2 tablespoons nutritional yeast
- 1 4oz can green chile peppers
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
Instructions
- Soak the cashews: Soak the cashews covered in hot water for 5 minutes to soften them for easier blending, or soak in cool water for up to 2 hours to aid digestion. This step is optional but recommended for a creamier texture.
- Blend the ingredients: Combine the soaked cashews, 1/2 cup water, garlic (or garlic powder), nutritional yeast, cumin, chili powder, salt, and green chile peppers in a blender. Blend for 1 to 2 minutes until creamy, stopping to scrape down the sides as needed. Add more water if necessary to reach desired consistency. Taste and adjust seasoning.
- Warm it up (optional): For a warm queso, pour the dip into an oven-safe bowl, cover with tin foil, and heat in a preheated 350°F oven for 10–15 minutes. Alternatively, warm in the microwave in 30-second intervals, stirring well between each, until heated through.
- Serve: Serve warm or at room temperature with tortilla chips or vegetable sticks. Garnish with sliced or diced jalapenos, red bell pepper, tomatoes, green onions, or cilantro for added color and texture.
Notes
- Adjust the spices to your taste if a stronger flavor is preferred.
- For a chunky queso, stir green chile peppers (and optionally diced tomatoes or red bell pepper) into the dip after blending instead of blending them in.
- To make this recipe nightshade-free, omit green chile peppers and chili powder. Substitute the chili powder with 1/2 teaspoon each of garlic and onion powder, and increase cumin to a heaping teaspoon.
- Leftovers can be stored in the refrigerator in a covered container for up to 6–7 days. Stir well before serving.
Find it online: https://flavorspath.com/vegan-queso-recipe/
