Vegan Cashew Queso
Servings:4 servings
This easy cashew queso is ready in just 10 minutes and has all of the cheesy, creamy, queso flavor you crave. It's vegan, low in fat, oil-free, and endlessly customizable with different spices and salsas.
Ingredients
- 1¼ cups water
- ⅓ cup raw cashews - see Notes about soaking
- 1½ tablespoons tapioca starch - or 1 tablespoon cornstarch
- 2 tablespoons nutritional yeast - or more to taste
- 1 tablespoon fresh lemon juice or 2 teaspoon plain rice vinegar
- ½ teaspoon chipotle flakes - or more if you like it spicy
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic powder - or 1 small clove garlic
- ⅛ teaspoon cumin
- ¾ teaspoon fine sea salt
- ½ cup thick and chunky salsa - or any salsa you love
Instructions
- For smooth queso: combine all ingredients in a high speed blender and blend until completely smooth. For chunky queso: combine all ingredients except salsa in a high speed blender and blend until completely smooth.
- Pour mixture into a small sauce pan. If making chunky queso, add the salsa now. Whisking frequently, cook over medium heat 3 to 5 minutes or until piping hot and thickened. Taste and add more salsa if desired. Serve warm.
Video
Notes
Cashews: If you don't have a high-speed blender, you can sub raw cashew butter (2.5 to 3 Tbsp), or soak the cashews to soften them for blending.
If you need a nut-free option, raw sunflower seeds are great. You can also experiment with a combination of seeds and white beans.
Store leftover cashew queso in an airtight container in the fridge for up to 4 days. It's also freezer-friendly. Store in a freezer-safe container for up to 2 months. Then thaw overnight in the fridge, give it a quick whisk or blend, and reheat on the stovetop or in a microwave.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 3.5mg | Calcium: 12.4mg | Iron: 1mg
