Our vegetarian Queso is truly a game changerand the magic of cashew nuts. Both vegetarians and non-vegetarians have always been involved in this dairy-free immersion.
I have served countless times for those who usually eat dairy products, they are Always bewildered by how incredible cream and delicious. In just about a minute in the blender, the cashews turned into velvety smooth cashew cream, forming the ideal basis for this simple dip. Honestly, it can compete with any traditional Queso made with dairy cheese!
This is a great spoon, generously hiding on tacos or hiding in burritos for added creamy benefits. Aside from that, I love dipping into dipping sauce with a large bowl of homemade tortilla fries. It also replaces our vegetarian tortillas with amazing cheese replacements, the perfect addition to our spiced cauliflower burritos, and an absolute favorite pairing of these veggie tacos.
Key Ingredients
- cashew: These make us the basis of our Queso. We add them to the mixer together with the mixer until smooth, creating what we call cashew nuts. I use original cashews and don’t find soaking them before mixing, especially with my high power mixer. If you’re willing to soak cashews, you can (I shared the tips on how to do it below our recipe).
- Taco seasoning: I’m using my favorite homemade taco seasoning here and I just love it! But if you like store-bought mixture, feel free to use it. This is what it takes to get the perfect flavor you like.
- Nutritional Yeast: If you are familiar with vegetarian recipes, I bet you already have nutritious yeast on hand. I’m a major fan and find myself sprinkling it on everything from popcorn to avocado toast! For our Queso, it’s the key to adding a unique cheesy flavor along with a light yellow.
- Green pepper cans: I absolutely love green chili (Hatch is my favorite brand!). In the United States, they are usually sold in 4 ounces cans and are available in mild varieties. I usually choose mild ones, but if you like super spicy Queso, then hot ones may be your style.
- Pickled jalapeno (optional): We almost always have a can of pickled jalapeno in the refrigerator (thanks, Adam!). The taste of our vegan Queso is amazing, just sprinkle salt water from the pickled jalapeno. I also like to spread a small amount of chopped jalapeno over the top for added flavor and kick.
Creamy Vegan Queso
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Prepare
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All
Our favorite vegan Queso recipes have become incredibly creamy and delicious thanks to cashews, nutritious yeast and green chili cans. If you have a high power mixer, you don’t need to soak the cashew nuts before dipping. However, if your blender isn’t very powerful, consider soaking cashews for smoother consistency (tips below). I love homemade tortilla slices, used as a cheese substitute in vegetarian tortillas and added to these vegetarian burritos.
Make 1 & frac12 cups
Watch us make recipes
You will need
1 cup (140g or 5oz) raw cashew nuts
3/4 to 1 cup hot water
1 to 2 teaspoons taco seasoning, Check out our taco seasoning recipes
3 tablespoons nutritious yeast
1 (4 oz) can be chopped green chili, Gentle or hot according to preference
1 tablespoon of marinated Mexican jam juice, Elective
1 tablespoon chopped marinated jalapeno, Elective
Salt seasoning
Service chips, Try homemade tortillas
direction
1Making cashew nuts: Put cashew nuts and 3/4 cup hot water in the blender. Fused to be very smooth – we are looking for a smooth, buttery consistency. To be safe and allow steam to escape, insert the top and cover the opening with a clean dishwasher, securely securely in place with your hands.
2Queso for vegetarians: On top of cashew nuts in the blender, add 1 teaspoon taco seasoning, nutritious yeast, chopped green chili and a tablespoon of jalapeno pickle juice. Fuel again until everything is completely smooth and combined. If you find the Queso a little too thick to your liking, stir a little water in a tablespoon at a time until you reach the consistency you expect.
3Serve: Taste it and season with salt or taco seasoning as needed. Pour the spoon into a bowl. To add more flavor and heat, generously marinated jalapeno with chopped jalapeno.
Adam and Joanne’s Tips
- Soak cashew nuts: This step can help soften them, making it easier to mix them into smooth cream. But if you are like me and have a high power mixer, then soaking is not even needed. However, if you do want to soak them, I have several quick ways: boil, turn off the heat, add cashews, and let them soak for about 30 minutes before draining. Also, for a more immobile approach, you can immerse them in room temperature water for 3 to 4 hours.
- storage: Store vegan Queso in an airtight container in the refrigerator for up to 5 days or freeze for 1 to 2 months. Melt overnight in the refrigerator (you may find it requires good stirring or quick mixing to restore the correct texture).
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
About 1/2 cup
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Calories
145
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Total fat
10.6 g
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Saturated fat
2.1g
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cholesterol
0mg
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sodium
105.1mg
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carbohydrate
9.6g
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Dietary fiber
1.8 grams
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Total sugar
1.9 grams
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protein
4.5g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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