Cashew Queso Recipe
Make this easy nacho vegan cheese with just seven ingredients in less than 10 minutes for a bold, “cheesy” condiment or dip!
Servings: 3 cups
Calories: 498kcal
Equipment
1 Blender
Ingredients
- 2 cups cashews soaked overnight or boiled for 10 minutes
- 2 cups hot water
- ⅓ cup nutritional yeast
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon tumeric optional
- ¼ teaspoon sea salt
Topping suggestions
- Paprika
- Cilantro
- Jalapenos
- Diced tomatoes
Instructions
- Soaked cashews - don’t start the recipe until you have done this. The cashews need to be soaked in water so they become soft and easy to blend. You can soak them in a bowl overnight or you can boil them in a pot for 10 minutes until they’re soft.2 cups cashews
- Add all the ingredients to a high speed blender and blend on high until creamy. This can take anywhere from 3 - 6 minutes and you will want to scrape down the sides of the blender every now and then to ensure everything is blended properly.2 cups hot water, ⅓ cup nutritional yeast, 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon sea salt
- The blender should heat the mixture up itself (my preferred method) but if it’s not warm enough, transfer the queso to a pot and heat on medium heat, stirring constantly, until warm.
- Serve the queso while warm in a bowl and top with an extra sprinkle of paprika and chopped cilantro if desired. Enjoy alongside chips, veggie sticks, pretzels, etc.!Paprika, Cilantro, Jalapenos, Diced tomatoes
Notes
Storage : Store leftovers in an airtight container in the fridge for up to 5-7 days. Or, freeze your nacho vegan cheese for up to 1 month! Thaw it in the fridge overnight. Then, reheat it in a small saucepan over medium-low heat, stirring frequently. If the cheese sauce becomes too thick, stir in a bit of extra water to help loosen it back up.
Nutrition
Serving: 1serving | Calories: 498kcal | Carbohydrates: 29g | Protein: 18g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 213mg | Potassium: 682mg | Fiber: 4g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 6mg