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Vegan Queso
Vegan Queso
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Impress your guests with a creamy and irresistible vegan queso that will be the star of game day! No cheese, no problem - this plant-based version will win over any crowd.
Ingredients:
  • 1/4 cup cashew pieces
  • 1 cup boiling water
  • 1 tablespoon avocado oil
  • 1 clove garlic, minced or pressed
  • 1/2 cup yellow onion, diced
  • 1 jalapeño, seeded and diced
  • 1 carrot, diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground turmeric
  • 1 cup low sodium vegetable broth
  • 1/2 pound gold potatoes, peeled and diced
  • 2 teaspoons nutritional yeast
  • 1 tablespoon fresh lime juice
  • To serve
  • 1/2 cup pico de gallo , for topping plus more for serving
  • Tortilla chips
Instructions:
  • To soften the cashews, pour hot water over them in a small bowl. Let them sit.
  • Sauté the garlic, onion, jalapeño, and carrot in avocado oil in a 3-quart saucepan over medium heat for about 4 minutes until slightly browned. Stir in salt, chili powder, and turmeric and sauté for 1 more minute. Make sure not to burn the garlic.
  • Combine the broth and potatoes in the pot. Bring to a gentle simmer over medium heat. Cook uncovered for 10 minutes until the potatoes are very tender and the broth has reduced by half.
  • Combine the saucepan mixture, cashew pieces (using a slotted spoon), 1/4 cup of cashew soaking water, nutritional yeast, and lime juice in the blender. Keep the remaining cashew soaking water nearby in case the blender needs more liquid.
  • Blend the queso at high speed for about 1 minute until it reaches a very smooth consistency. Add more cashew soaking water as needed (usually about an additional 1/4 cup) to achieve a pourable, nacho cheese-like texture. Taste and adjust seasoning by adding more salt if necessary.
  • Serve your delicious queso in a bowl, topped with pico de gallo. Enjoy while warm with tortilla chips and extra salsa on the side.

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