Vegan Cashew Queso

Vegan Cashew Queso

Creamy, tangy cashew-based queso with smoky spices, no dairy required.

Total 30 min Makes 16 oz Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

Raw cashews simmer until tender, then blend with roasted red pepper, nutritional yeast, and smoky spices into a silky, pourable queso. Serve warm with tortilla chips, over nachos, or drizzled across roasted vegetables and tacos.

Ingredients

  • 1 1/2 cups raw cashews
  • 1 cup water, for simmering cashews
  • 1/2 cup roasted red pepper, chopped
  • 1/3 cup nutritional yeast
  • 1/4 cup pickled jalapeños, chopped
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 cup unsweetened plain plant-based milk
  • 1 tablespoon nutritional yeast, for garnish
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Place the raw cashews and 1 cup water in a small saucepan and bring to a simmer over medium heat.

  2. Simmer the cashews until softened, about 10 minutes.

  3. Drain the cashews, reserving the cooking liquid, and transfer the cashews to a blender.

  4. Add the roasted red pepper, nutritional yeast, pickled jalapeños, lemon juice, garlic, smoked paprika, chili powder, cumin, and salt to the blender.

  5. Pour in the plant-based milk and 1/2 cup of the reserved cashew cooking liquid, then blend on high until completely smooth, about 2 minutes, scraping down the sides as needed.

  6. Pour the blended queso into a small saucepan and warm over low heat, stirring frequently, until heated through and slightly thickened, about 5 minutes. Thin with additional reserved cooking liquid if needed.

  7. Transfer the queso to a serving bowl and garnish with a sprinkle of nutritional yeast and chopped cilantro before serving warm.

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    Vegan Cashew Queso

    Raw cashews simmer until tender, then blend with roasted red pepper, nutritional yeast, and smoky spices into a silky, pourable queso. Serve warm with tortilla chips, over nachos, or drizzled across roasted vegetables and tacos.

    30 min 16 oz 145 cal

    Ingredients

    • 1 1/2 cups raw cashews
    • 1 cup water, for simmering cashews
    • 1/2 cup roasted red pepper, chopped
    • 1/3 cup nutritional yeast
    • 1/4 cup pickled jalapeños, chopped
    • 2 tablespoons fresh lemon juice
    • 2 cloves garlic
    • 1 teaspoon smoked paprika
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 cup unsweetened plain plant-based milk
    • 1 tablespoon nutritional yeast, for garnish
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      Place the raw cashews and 1 cup water in a small saucepan and bring to a simmer over medium heat.

    2. 2

      Simmer the cashews until softened, about 10 minutes.

    3. 3

      Drain the cashews, reserving the cooking liquid, and transfer the cashews to a blender.

    4. 4

      Add the roasted red pepper, nutritional yeast, pickled jalapeños, lemon juice, garlic, smoked paprika, chili powder, cumin, and salt to the blender.

    5. 5

      Pour in the plant-based milk and 1/2 cup of the reserved cashew cooking liquid, then blend on high until completely smooth, about 2 minutes, scraping down the sides as needed.

    6. 6

      Pour the blended queso into a small saucepan and warm over low heat, stirring frequently, until heated through and slightly thickened, about 5 minutes. Thin with additional reserved cooking liquid if needed.

    7. 7

      Transfer the queso to a serving bowl and garnish with a sprinkle of nutritional yeast and chopped cilantro before serving warm.