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Vegan Queso

The Best Vegan Queso Recipe
Food Network
Prep Time
45 min
Yields
4 servings

Raw cashews are transformed into a creamy and flavourful dairy-free queso that’ll cure all your cravings.

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ingredients

1
10-oz can diced tomatoes with green chiles
1
cup raw cashews
1
tsp ground cumin
1
tsp garlic powder
1
tsp onion powder
½
tsp chili powder
½
tsp turmeric powder
¼
tsp cayenne pepper
Kosher salt
¼
cup nutritional yeast
1
tbsp chopped jarred roasted red peppers, drained
½
tbsp distilled white vinegar
2
tsp hot sauce
1
small jalapeno, thinly sliced, seed removed if desired
2
tbsp fresh cilantro leaves
Tortilla chips, for serving
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directions

Notes

Special equipment: a high-powered blender

Step 1

Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes and green chiles into a small bowl and set aside.

Step 2

Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.

Step 3

Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.

Step 4

Transfer the mixture back to the cast-iron skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.

Step 5

Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.

Step 6

Serve with tortilla chips.

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