The Best Vegan Queso
Meet the addictively delicious vegan queso of your dreams. This craveable condiment is genuinely cheesy with a touch of (modifiable!) spice, and since the blender does all the work, this simple, versatile sauce is a no-brainer for leveling up all your Mexican-inspired faves.
#cheese sauce
#queso
#vegan cheese
From: Ian Seddon's Cookbook
🥘 Ingredients
- raw cashews 1 cup
- vegan coconut yogurt ½ cup
- salsa ½ cup
- water 2 tbsp
- ground cumin 1 tsp
- chili powder ½ tsp
- smoked paprika ½ tsp
- ground black pepper several cracks
- nutritional yeast 2 tbsp
- pickled jalapeños 2 tbsp
- pickled jalapeño brine 2 tbsp
- kosher salt to taste
- kosher salt 1/2-1 tsp
🍳 Cookware
- saucepan
📝
Makes about 2 cups.
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1Add raw cashews to a saucepan . Cover with water and bring to a boil. Boil for 15 minutes . Drain the soaked cashews. Alternatively, you can soak the cashews in cool water overnight. If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes .
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2Add the drained cashews to a high-powered blender. Add vegan coconut yogurt , salsa , water , ground cumin , chili powder , smoked paprika , ground black pepper , nutritional yeast , pickled jalapeños , and pickled jalapeño brine . Blend until thick, creamy, and smooth. Taste for seasonings, adding kosher salt as needed. Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add kosher salt .
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3To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes . If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.