Calling all cheese lovers, if you love cheese just as much as I do, then you’re going to love this vegan cashew queso! I can literally eat this cashew queso by the spoonful – it’s that good, I promise you will not miss the dairy! For anyone who is trying to eat less dairy (especially cheese) then this recipe is just for you.
This cashew queso comes together in less then five minutes and only requires four ingredients and a blender. Cashews and nuts are very versatile and are often used as a substitute in vegan cooking for savory and sweet dishes. This recipe in particular uses cashews as they are extremely creamy when blended or soaked in water and has the same texture as regular queso. It’s important to note that you do need a blender for this recipe because it really is the only kitchen equipment that can transform these cashews into a cream like consistency.
Vegan Cashew Queso Ingredients
- Cashews
- Diced Green Chiles
- Water
- Salt
There are many vegan cashew queso recipes out there, and you can also customize this to your liking by adding in different spices and you can definitely make it as spicy as you want. This version is really mild, however you can definitely add in pickled jalapeno juice to amp up the flavor and acidity or by adding in a chipotle pepper.
This queso tastes so good on its own or with chips. I also use it as a dip for my quesadillas or topping for tacos. In addition to this recipe, I also have my own cashew sour cream that tastes exactly like the real stuff!
My favorite restaurant makes vegan sour cream out of cashews and it’s what inspired this vegan queso dish. Please let me know if you make this at home, it’s a great weeknight appetizer to whip up, hearty with protein from all the cashews and vegan!
1. In a blender, combine all ingredients and blend until smooth. 2. Transfer into a bowl and serve. 1. This can be stored in the refrigerator for up to five days.
Ingredients
Instructions
Notes
