Craving your favourite Mexican cheese sauce? Here’s a Vegan Queso recipe that’s completely tacky and stuffed with taste. Use it as a dip, as a topping in your nachos, drizzled over tacos, and extra!
You may whip up this cashew cheese sauce to get pleasure from with your loved ones or to serve a crowd. We make this vegan queso usually in our dwelling.
One in every of our favourite methods to get pleasure from this queso is drizzled over our favourite vegan Mexican-inspired meals. We love dripping vegan queso over our Stuffed Vegan Mexican Sweet Potatoes and lathering it on high of our Mexican Rice-Stuffed Peppers.
However after all, you possibly can’t neglect dessert! Every time we now have a Mexican dinner at dwelling, we wish to make a Mexican-inspired dessert to go together with it—like this decadent (and a bit spicy!) Mexican Chocolate Chia Seed Pudding.
Why You Will Love Vegan Queso…
- Simple to make
The right way to Make Vegan Queso
- Begin by soaking your cashews in boiled water for an hour.
- Drain cashews and place in meals processor together with different substances.
- Combine till clean and put aside.
- Add oil and cornstarch to pan, then pour within the cashew combination. Prepare dinner the cashew cheese sauce for a couple of minutes or till clean. Stir constantly.
- Prime with jalapenos and serve with chips, or nonetheless you want to.
Suggestions and Tips for Vegan Queso
Adjusting Sauce Thickness
This cashew cheese sauce is supposed to be gentle. In case you overcook your sauce, it is going to get onerous. You may add somewhat almond milk to assist skinny the sauce in the event you discover it’s too thick.
I soaked my cashews in boiled water for an hour. If you wish to skip that step, you possibly can soak the cashews in room temperature water in a single day to melt them up.
Utilizing a Excessive-Powered Blender
If you don’t personal a meals processor, you should use a excessive powered blender. The secret is to get your cashews good and creamy so you find yourself with a creamy cheese sauce to dip in.
Variations to Vegan Queso
Tomatoes and Inexperienced Chiles
If you wish to ramp up the warmth a bit, take into account including in some diced tomatoes and inexperienced chiles. This may even give your queso a extra conventional taste.
I used almond milk on this recipe, however you should use any plant-based milk various you would favor.
Be at liberty to change the spices used, add in a splash of scorching sauce, or stir in some jalapeños for warmth. You will make this straightforward queso a lot, you will develop into a professional at making your individual taste combos!
Vegan Queso FAQs
How are you going to retailer leftover Vegan Queso?
Be sure that to retailer your queso in an hermetic container. It would final within the fridge for 4–5 days. If you’re able to eat it, heat it up within the microwave or on the range—simply be sure that to stir constantly.
What does dietary yeast do for this cheese sauce?
I take into account dietary yeast a principal element of this cheese sauce. The yeast gives that tacky taste and love. When making any form of dairy-free cheese sauce, together with dietary yeast will make or break the flavoring.
Are you able to freeze vegan queso?
This queso might be frozen for two–3 months in a freezer-friendly container. When able to eat, enable the cheese sauce to thaw within the fridge in a single day, then heat up within the microwave or on the stovetop.
What’s the easiest way to reheat cheese dip?
To reheat this vegan cheese dip, I discover the best choice is warming up on the stovetop over low warmth. Stir the sauce constantly to stop it from burning.
In case your cheese dip is simply too thick, add some almond milk or water to skinny it up.
Servings: 8 servings
- 1 cup uncooked cashews
- 2 tbsp olive oil
- 1½ cup almond milk
- ¼ cup dietary yeast
- ½ tsp salt
- 2 tbsp cornstarch
- ½ tsp smoked paprika
- ¼ cup sundried tomatoes
- inexperienced jalapeno just a few slices to garnish
- 2 cups tortilla chips for serving
Soak cashews for 1 hour in boiled water. Alternatively, you possibly can enable them to soak at room temperature in a single day.
Place cashews (after soaked & drained), 1 cup almond milk, dietary yeast, salt, smoked paprika, and sundried tomatoes in a high-speed meals processor.
Mix till clean. Put aside.
Place olive oil and cornstarch in a non-stick sauce pan and stir to mix. Then add the cashew combination and put it over the range.
Prepare dinner the queso only for a couple of minutes till it’s clean and nicely mixed. Stir constantly to keep away from burning. The consequence needs to be a gentle cashew cheese. If overcooked it is going to get onerous, however you possibly can all the time add extra almond milk to return it to a gentle texture.
Serve heat with just a few slices of jalapeno on high and tortilla chips on the facet.
Energy: 289kcalCarbohydrates: 28gProtein: 7gFats: 18gSaturated Fats: 3gTrans Fats: 1gSodium: 338mgPotassium: 317mgFiber: 3gSugar: 3gVitamin A: 92IUVitamin C: 1mgCalcium: 116mgIron: 2mg