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!
1cantomatoes and green chileslike Rotel, drained, optional
fresh cilantrochopped, for garnish, optional
Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.
If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.
Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.
If you're not strictly vegan, you can use chicken broth instead of vegetable broth 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.
Refrigerate: 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.
Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving out of 12 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 12. Result will be the weight of one serving.