Ultimate Vegan Queso

This is the queso of my dreams! It’s the perfect flavor and consistency that I’ve been craving, and it’s so easy to make!

I feel like I have tried every possible vegan queso recipe out there! I was always very picky about how I liked my queso before I stopped eating dairy, and unfortunately, that has not changed! I need it to be extra cheesy but also spicy, and the creaminess needs to be complemented with just the right amount of chunky! And finally… I have done it! I’ve made all the right additions and adjustments to reach the queso I’ve been searching for. The ultimate vegan queso.

Ingredients:

• 3/4 cup raw, unsalted cashews
• 1 medium russet potato
• 1 cup low sodium vegetable broth
• 1 tbsp lemon juice
• 1 cup coconut milk (full fat, unsweetened, canned)
• 1 4-oz can chopped mild green chiles
• 1 10-oz can of tomatoes and green chiles
• 5 garlic cloves
• 1/2 cup sliced pickled jalapenos
• 3 tbsp pickled jalapeno juice
• 1/4 tsp turmeric
• 1 tsp salt

Method:

• Soak the cashews overnight, or boil for 15 minutes and let sit for 1 hour.
• Wash, peel, and boil the potato until fork soft. Peel the garlic cloves.
• Put the pickled jalapenos and the 10-oz can of tomatoes and chiles off to the side. Add all of the remaining ingredients to a high-powered blender and blend until smooth.

• Transfer to a saucepan. Add the pickled jalapenos and can of tomatoes and chiles, and stir to combine.
• Bring to a simmer and cook until it reaches your desired consistency, stirring constantly.

• Taste and adjust flavors as needed. Serve with homemade tortilla chips. Enjoy & share!

Ultimate Vegan Queso

This queso is perfectly cheesy, spicy, creamy, and chunky!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Snack

Servings 6

Calories 215 kcal

Ingredients

  

1x2x3x

• 3/4 cup cashews raw, unsalted
• 1 medium russet potato
• 1 cup low sodium vegetable broth
• 1 tbsp lemon juice
• 1 cup coconut milk full fat, unsweetened, canned
• 4 oz chopped mild green chiles (one can)
• 10 oz tomatoes and green chiles (one can)
• 5 cloves garlic
• 1/2 cup sliced pickled jalapenos
• 3 tbsp pickled jalapeno juice
• 1/4 tsp turmeric
• 1 tsp salt

Instructions

 

• Soak the cashews overnight, or boil for 15 minutes and let sit for 1 hour.
• Wash, peel, and boil the potato until fork soft. Peel the garlic cloves.
• Put the pickled jalapenos and the 10-oz can of tomatoes and chiles off to the side. Add all of the remaining ingredients to a high-powered blender and blend until smooth.
• Transfer to a saucepan. Add the pickled jalapenos and can of tomatoes and chiles, and stir to combine. Bring to a simmer and cook until it reaches your desired consistency, stirring constantly.
• Taste and adjust flavors as needed. Serve with homemade tortilla chips. Enjoy & share!

Nutrition

Calories: 215kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 749mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 357IUVitamin C: 17mgCalcium: 48mgIron: 4mg

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