Vegan Cashew Queso
Making Vegan Cashew Queso has never been easier than with this delicious 4 ingredient recipe that takes less than 5 minutes to make in your blender or food processor. Here we go!
Servings: 4 servings
Calories: 260kcal
Ingredients
- 1 cup raw cashews
- 1 cup water
- 1/2 cup nutritional yeast flakes
- 1 tablespoon onion powder
- 1 cup salsa
Instructions
- Add all of the ingredients except the salsa (cashews, water, nutritional yeast flakes, and onion powder) to your blender or food processor.
- Blend on high until creamy and smooth.
- Empty the contents into a mixing bowl and stir in your favorite salsa or even make your own Blender Salsa.
- Use it as a dipping sauce, drizzle over tacos, or even use it as a salad dressing. I’ve listed some serving suggestions below.
Video
Notes
Tips & variations:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Blending- Truth be told, I have been making this recipe incorrectly (3 times) by placing the salsa in the blender with the other ingredients, and it still comes out awesome.
- Spicy- If you like your queso spicy, add a little sriracha sauce or another hot sauce.
- Cashews- There is no need to soak the cashews for this recipe.
- Toppings- To make it even prettier for serving, add some diced red bell pepper, diced purple onion, and cilantro.
- Fat Content- This recipe is higher in fat due to the cashews. To reduce the fat content, try using 1/2 cup cashews and 1/2 cup white beans such as navy or northern beans.
- Storage- It should last about 5-7 days in an airtight container in the refrigerator. It can also be frozen with great results.
- Dip- Serve with Homemade Tortilla Chips for movie or game night.
- Dollop- Make a big baked potato and dollop a few spoonfuls of this creamy queso on top.
- Drizzle- Perfect for drizzling over tacos, nachos, and even salads.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 22g | Protein: 15g | Fat: 16g | Sodium: 480mg | Fiber: 7g | Sugar: 5g