Description
This vegan cashew queso is ultra creamy, and has a nice cheese-like taste without dairy. It’s easy to make. The perfect dip for any party.
Ingredients
vegan cashew queso
- 1 cup raw, unsalted cashews (see notes)
- 3/4 cup nutritional yeast
- 2 to 3 gloves of garlic, peeled, but can be left whole
- 3 tablespoons pickled jalapeno brine (see notes)
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 cup filtered water
- 1/2 cup plain, non dairy milk (any kind you like works)
optional stir ins
- Optional: 1 tablespoon pickled jalapenos, chopped
- 1/2 cup fire roasted tomatoes, partially drained
- 3 tablespoons canned green chilies (these aren’t spicy)
- 2 to 3 tablespoons cilantro, chopped (plus more for garnish)
for serving
- tortilla chips
Instructions
- Prepare all of the ingredients: This recipe goes fast so get all of the ingredients ready as instructed above, chop the jalapenos, partially drain the tomatoes, and chop the cilantro – set aside. At this time add the cashews, nutritional yeast, garlic cloves, pickled jalapeno brine, kosher salt, cumin, onion powder, and chili powder to a high speed blender (see notes if you don’t have a high speed blender).
- Heat up the milk and water: In a small sauce pot add the milk and the water, turn the heat on high and heat just until it is hot. Remove from he heat, transfer to your blender that already has the cashews and other ingredients in it.
- Blend the queso: Blend the queso until very smooth, scraping down the sides as needed.
- Add the optional stir ins: Remove the blender from it’s motor base. Use a spoon to stir in any of of the optional stir ins you are using (NOTE: WE ARE NOT BLENDING THESE INGREDEITNS). Taste and adjust any seasonings, or flavors you want. If you want the queso to be more spicy add in some more chopped pickled jalapenos.
- Serve: Transfer to a bowl. Garnish with some extra green chilies, fire roasted tomatoes, or cilantro, if desired. Serve immediately while it’s still warm, with tortilla chips for dipping.
- Optional additional heating step: If you want your queso to be a little warmer, or you aren’t serving it right away, then you can heat it up in a sauce pot on the stove. Here’s how: Transfer the queso to a sauce pot, turn the heat on medium- low and stir the queso constantly, just until it reaches a warm temperature. Remove from the heat. Don’t let the queso simmer for more then 30 seconds, it tends to turn a grayish color when it’s cooked too long. The queso will thicken as it cooks. If you want it to be thinner, simply add in some extra green chilies, along with the liquid (my preferred way to thin it out), or some extra milk. This method also works great for heating up leftovers.
Notes
Raw cashews/tips if you don’t have a high powered blender: If you don’t have a high powered blender then I would recommend soaking your cashews in hot water for 1 hour before making the queso. Drain before making. This will soften the cashews so that you get a super smooth queso sauce. You can skip this step if your blender is high powered.
Nutritional yeast: Nutritional yeast is a deactivated yeast that is packed with B vitamins. It naturally vegan and gluten free. It has a nutty, almost cheese like flavor, making it essential for this recipe. You can buy it at most health food stores (or in the health food section of a regular grocery store), or online.
Jalapeno brine: This adds a nice tang that really helps to flavor the queso, without adding much heat, don’t skip, even if you don’t add the actual jalapenos.
Optional stir ins: You can opt to leave all of the stir ins out if you just want a really smooth queso dip. However, I really recommend them, they add a lovely texture and flavor. You can also choose to add some of the stir ins, and not others – it’s up to you!
