Vegan Queso Recipes

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 …

Rating: 4.9/5(233)
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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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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Creamy Vegan Queso Cookie and Kate

WEBDec 14, 2022 · Instructions. In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, …

1. In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.
2. Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.
3. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
4. Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in 1/4 cup increments, blending after each one.

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