Vegan Queso Blanco Recipes

The Best Creamy Vegan Queso Veggies Don't Bite

WEBApr 18, 2024 · This vegan queso blanco dip will keep in the refrigerator for up to one week. You can also freeze for up to 3 months! To reheat, take …

1. Place all ingredients except for 1/4 cup pickled jalapenos into a blender and blend until smooth.
2. Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
3. Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat.
4. Stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!

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Best Vegan Queso (Ever) 40 Aprons

WEBJun 5, 2023 · Taste queso and stir in additional salt if desired. Transfer queso to serving bowl. Add ¼ cup chopped pickled jalapeños and 1 10 …

1. 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.
2. 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.
3. 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.

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5Minute Vegan Cashew Queso Minimalist Baker Recipes

WEBMar 31, 2019 · Instructions. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding …

1. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
2. Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.
3. Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a spoonful of fresh salsa or hot sauce for serving (optional).
4. Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.

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Vegan Queso (Ready in 10 Minutes!) My Quiet Kitchen

WEBNov 11, 2022 · Instructions. For smooth queso: combine all ingredients in a high speed blender and blend until completely smooth. For chunky …

1. For smooth queso: combine all ingredients in a high speed blender and blend until completely smooth. For chunky queso: combine all ingredients except salsa in a high speed blender and blend until completely smooth.
2. Pour mixture into a small sauce pan. If making chunky queso, add the salsa now. Stirring frequently, cook over medium heat 3 to 5 minutes or until the queso has thickened. Taste and add more salsa if desired. Serve immediately.

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