The best vegan queso recipe ever, it tastes so much like the real thing! Made with potatoes, cashews, and nutritional yeast, this magical combination does not taste dairy-free, paleo, or vegan - but it is!
Prep: 10 minutesminutes
Cook: 5 minutesminutes
Total: 15 minutesminutes
Yield:8servings
Equipment
standard blender high-speed preferred, see Notes
medium saucepan optional
Large wooden spoon optional
serving bowl
Ingredients
For the Vegan Queso
1cupboiled, cubed potatoesapproximately 2 medium red or yellow potatoes
¾cupraw cashewssoaked if needed, see Notes
4clovesgarlicpeeled, roughly chopped
14-ounce candiced green chilieswith juice
14-ounce canchopped pickled jalapeñosjuice reserved, ¼ cup jalapeños reserved
1tablespoonpickled jalapeño juicereserved from 4-ounce can of jalapeños
1cupvegetable broth
1cupunsweetened, full-fat coconut milkfrom can not carton
110-ounce candiced tomatoes & green chiliesdrained
To Serve
¼cupchopped pickled jalapeñosreserved from 4-ounce can of jalapeños
chopped fresh cilantroto garnish
Instructions
Add 1 cup boiled, cubed potatoes, ¾ cup raw cashews, 4 cloves garlic, 1 4-ounce can diced green chilies, 1 4-ounce can chopped pickled jalapeños (excluding reserved ¼ cup jalapeños), 1 tablespoon pickled jalapeño juice, 1 cup vegetable broth, 1 cup unsweetened, full-fat coconut milk, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 2 tablespoons nutritional yeast, 1 teaspoon cumin, and 1 teaspoon salt to blender. Add 1 teaspoon tapioca starch and 1 dash turmeric if using.
Blend ingredients until mixture is very smooth and all ingredients are fully combined.
If blender does not heat queso mixture while blending, transfer mixture to medium saucepan. Heat saucepan over medium-low heat, stirring queso constantly, until mixture reaches desired temperature.
Taste queso and stir in additional salt if desired.
Transfer queso to serving bowl. Add ¼ cup chopped pickled jalapeños and 1 10-ounce can diced tomatoes & green chilies, and gently stir until ingredients are well incorporated.
Garnish queso with chopped fresh cilantro if desired and serve warm.
Notes
Cashews: If you don't have a high-speed blender, you'll need to soak the cashews first so they'll blend completely. Place them in a bowl and pour 3 cups of hot filtered water over them. Place the bowl in the fridge and let the cashews soak 6-8 hours.
Vegetable Broth: If you're not strictly vegan, you can use chicken broth instead if you want.
Make it Paleo: If you're on a strict Paleo diet, or if you must avoid nightshade, swap the potatoes for 1 cup mashed, steamed cauliflower.
Leftovers: Store leftover queso in an airtight container in the fridge up to 5 days.
Reheat: Add unsweetened almond milk if the consistency of the queso is too thick. Reheat on the stovetop or in the microwave until just heated through.