Dairy Free Cashew Queso Recipe By Tasty

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VEGAN QUESO RECIPE BY TASTY



Vegan Queso Recipe by Tasty image

Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 16

1 cup raw cashew
boiling water, to cover
1 tablespoon olive oil
½ white onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
½ teaspoon cumin
1 teaspoon chili powder
1 cup vegetable stock
⅓ cup nutritional yeast
½ teaspoon salt
½ teaspoon black pepper
1 cup non-dairy milk
chopped fresh cilantro, for garnish
tortilla chip, for serving

Steps:

  • Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
  • Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
  • Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
  • Add the cumin and chili powder and stir well to coat the vegetables.
  • Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
  • Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
  • Pour the queso into a shallow bowl or serving dish.
  • Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams

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  • Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.
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