Vegan Queso
This vegan queso is creamy, thick, and full of cheesy umami goodness. Use it as a dip for chips or a sauce for any Tex-Mex dish. Pair it with a vegan chorizo or chili for an indulgent and kind plant-based treat.
Servings: 8
Ingredients
- 6 Tablespoons olive or other cooking oil
- 1/2 large onion chopped (about 8 ounces)
- 4 ounces potato peeled and sliced thinly
- 1/2 jalapeno seeded and chopped
- 1/4 cup nutritional yeast
- 3/4 cup plant milk
- 1 cup cashews
- 1/2 cup water
- 1/4 teaspoon salt plus more to taste
Spice blend:
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon mild paprika
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne chile powder
Instructions
- Heat oil in a large skillet over medium heat When the skillet and oil are hot, add the onion, potato, and salt. Saute for 5 minutes, stirring occasionally.
- Add the jalapeno and spice blend. Stir to coat the potato and onion in spices. Saute for 2 minutes, stirring.
- Stir in the plant milk, taking care to scrape up any bits of seasoning stuck to the skillet. Once the mixture reaches a simmer, reduce the heat to low. Cover and simmer until the potato turns soft, 5-10 minutes.
- Transfer mixture from the skillet into a high-speed blender. Add the cashews, nutritional yeast, and water to the blender. Blend at medium speed for 20 seconds, then at high speed for 2-3 minutes, until the mixture is heated through and uniformly combined.
- If the blending doesn’t heat the queso enough, you can transfer the mixture back to the skillet and warm it over medium-low heat.
- Taste a small amount of the queso and add salt as desired. Serve or store immediately.
Notes
This queso keeps well in the fridge for 4 days and in the freezer for up to a month.
You can always stir in small amounts of hot water to it if it gets too thick at any point.