This easy vegan queso is just as tasty as the real thing and comes together in just 5 minutes. It’s perfect as a dip or for drizzling over tacos, nachos, burritos and more!
In our never ending quest for a healthier life style, there are always times when I feel a little guilty about the amount of cheese we consume.
Since I constantly crave nachos and love Mexican food, I’ve been experimenting with vegan queso a lot lately and have finally found an easy and tasty way to make it.
I was also inspired by our more recent discovery of Chipotle’s queso and chips. It’s soooo delicious! No, this recipe is not the same nor does it strive to be a copycat version of it.
That being said, this vegan queso recipe is still a tasty one! I am perfectly happy eating it with a bowl of chips or veggies without missing any real cheese.
What makes this vegan queso smooth and creamy? Cashews blended with water! If you soak your cashews in water for a few hours, you will get a queso that’s super smooth because it will blend a lot better.
Personally, I don’t bother with this step but if I were entertaining guests, I might soak them ahead of time.
The rest of the ingredients provide all the flavor. The two key ingredients are the pickled jalapeños (along with their juice) and nutritional yeast. The jalapeños are an easy way to add some spice and acidity.
What is nutritional yeast?
For starters, it’s a deactivated yeast added to foods that is a great source of protein and B vitamins. It’s used in many vegan dishes to substitute for a cheesy flavor.I find myself sprinkling into my pastas and salads all the time. I first made this queso several times without the yeast and thought it was ok.
After I added it though, I realized how much it really enhanced the flavor because of that wonderful umami taste! I highly recommend using it!
I’ve used this queso in place of shredded cheese on my sofritas, tacos and enchilada casserole. It’s also a delicious snack with some tortilla chips. Easy vegan queso takes just minutes to make, so what are you waiting for? Give it a try today!
This vegan queso recipe first appeared on Food Fanatic so be sure to check it out there.
- 1 cup cashews
- ¾ cup water
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ½ teaspoon chili powder
- pinch of cayenne
- 6-7 pickled jalapenos
- 3 Tablespoons jalapeno juice from jar
- 2 Tablespoons nutritional yeast
- In an electric
blender, blend all the ingredients together on a high setting until smooth and
- Adjust the salt
and cayenne to your liking.
- Serve with chips
or vegetables as a dip or drizzle over tacos, burritos and other Mexican
- I used mild jalapenos but you
can use hot ones and adjust the amount to your taste.
- Makes about 1 cup of queso.
Nutrition Information:Yield: 4 Serving Size: ¼ cup
Amount Per Serving: Calories: 256Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1045mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 8g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.