• brittanykurtz

Vegan Queso Recipe

Updated: Mar 21

Tastes like the queso you know and love but minus the dairy.

For most people dairy is a trigger for inflammation, digestive issues, acne, and other health issues. It's because many of us lack the enzyme in our bodies to break down dairy, leaving it to cause problems.


The thought of giving up dairy can seem daunting if you're somebody who loves cheese, ice cream, bowls of cereal, etc. BUT it doesn't have to be. There are so many non-dairy varieties of these classic favorites.


This vegan queso recipe is extremely versatile! I've used this cheese in my broccoli cheddar soup, as mac-n-cheese, classic chips and dip, and on cheesy fries.


Vegan Queso Recipe


Ingredients:

  • 2 cups chopped rustic potatoes

  • 1 cup chopped carrots

  • 1 small yellow onion-sliced

  • 3 cloves of garlic minced

  • 1 cup raw cashews

  • 1/2 cup water

  • 1/2 cup nutritional yeast

Optional ingredients if you want it to taste like queso. Otherwise you can take the base ingredients above and use it in soups & mac-n-cheese.

  • 1/2 tsp paprika

  • 1/2 tsp cumin

  • 1/2 tsp chili powder

  • 1/4 tsp salt

  • 1/2 cup salsa

Instructions:


First, add the cashews to a saucepan and cover them with water. Boil the cashews for 15 minutes to make them a softer consistency. (I test by taking a bite and if there is no crunch they're good). Once they're ready, drain out the water and set them aside for later.


In another saucepan, add the potatoes, carrots, onion and garlic and fill it up with water until covering the top of the veggies. Boil on medium heat for 20 minutes or until all veggies are soft. Once softened, strain the water out until you just have the vegetables.

*I do this at the same time as boiling the cashews


In a high-speed blender (I use a Vitamix), add the softened vegetables, raw cashews, water, and nutritional yeast. If you want it to taste like queso, blend in the optional ingredients. If you want to use the cheese in other recipes feel free to take the base and adjust the flavor to meet your needs.


Once blended enjoy it however you please. One of my favorite ways is on "cheesy" fries.


This makes a lot of "cheese" so save it in a glass container and it will last for a week (but probably wont last that long).





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