Creamy Vegan Cashew Queso: Easy, Oil-Free Recipe
Make the best creamy vegan cashew queso at home! This easy, oil-free, gluten-free, and soy-free recipe is rich, cheesy, and made with whole foods. Get the recipe!
Ingredients
- 1.5 cups raw cashews soaked (see instructions)
- 1 cup water or unsweetened plant milk
- 0.5 cup nutritional yeast
- 1 tablespoon fresh lemon juice or apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon chili powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon turmeric powder for color, optional
- 0.5 teaspoon salt or more to taste
- 2 tablespoons salsa mild or medium
- 1 4-ounce can diced green chiles undrained
Instructions
- Soak Cashews: Place the raw cashews in a heat-proof bowl and cover with boiling water. Let them soak for at least 15 minutes, or up to 30 minutes, until softened. Alternatively, you can soak them in cold water overnight for 4-8 hours. Once softened, drain and rinse the cashews thoroughly.
- Blend Ingredients: In a high-speed blender, combine the drained cashews, 1 cup of fresh water (or plant milk), nutritional yeast, lemon juice, garlic powder, onion powder, ground cumin, chili powder, smoked paprika, turmeric powder (if using), salt, and salsa.
- Achieve Creaminess: Blend on high speed until the mixture is completely smooth and creamy. This may take 2-4 minutes, depending on your blender. Stop and scrape down the sides of the blender as needed to ensure no cashew pieces remain unblended.
- Heat and Thicken: Pour the smooth cashew mixture into a medium saucepan. Stir in the undrained can of diced green chiles. Heat over medium-low heat, stirring constantly, for 5-10 minutes, or until the queso has thickened to your desired consistency. It will thicken more as it cools.
- Adjust Seasoning: Taste the queso and adjust the seasonings as needed. Add more salt, lemon juice, or any of the spices to suit your preference for flavor and tanginess.
- Serve: Serve the creamy vegan cashew queso hot with tortilla chips, fresh vegetable sticks (like carrots, celery, bell peppers), or drizzled generously over your favorite tacos, burritos, nachos, or baked potatoes. Enjoy!
Notes
Storage: Leftover queso can be stored in an airtight container in the refrigerator for up to 5 days. It may thicken significantly when cold; simply reheat on the stovetop over low heat, adding a splash of water or plant milk to thin it back to your desired consistency.
Spice Level: For a spicier queso, add a pinch of cayenne pepper or a finely minced fresh jalapeño (remove seeds for less heat) to the blender with the other ingredients.
Variations: Feel free to experiment with other additions like a tablespoon of tomato paste for a richer color and umami depth, or a squeeze of lime juice at the end for extra brightness.
