Vegan Queso (Edit recipe)

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When you're craving a nacho cheese moment, but you're not eating dairy at the moment ... try this Vegan Queso. With a cheesy burst of flavor from quick-soaked cashews and nutritional yeast, the real flavor bomb comes from a little bit of tomato paste. Serve this as I've done here over some sliced potato nachos with all of the fixings, or use it as a dip for your favorite chips or crunchy veggies.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1.25 cup Organic Raw Cashews - Thrive Market
0.333 cup Nutritional Yeast
1 clove Garlic
1 Tbsp Tomato Paste
1 tsp Chili Powder
0.5 tsp Onion Powder
0.5 tsp Cumin, Ground
1 tsp Kosher Salt
0.5 cup Hot Water, plus more, as needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare cashews by soaking in boiling water for about 20 minutes to soften. Drain and rinse.
Add all of the ingredients, starting with only about ½ cup of water, into a blender. Run on high for 1 minute, or until mixture is creamy.
Add more water, as needed, 2 tablespoons at a time, until you get the consistency you desire. You want a pourable sauce that still holds up.
Leftover sauce can be stored in an air-tight container in the refrigerator for up to 5 days.

Notes

If you store leftover Vegan Queso in the refrigerator, I recommend adding 1 tablespoon water at a time to thin it out. You can reheat it on the stovetop over medium-low heat or in the microwave in 20-second increments, stirring often.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	8 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	152 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.