Best Vegan Queso
This is the best vegan queso recipe! A rich and cheesy dip filled with vitamins, no cook and no bake - the best game day or party dip!
Equipment
- Blender
- Pot
Ingredients
- 1 tbsp olive oil
- ½ purple onion chopped
- 2 cloves garlic minced
- ¾ tsp paprika
- ¼ tsp coriander powder
- ⅛ tsp red chili powder I used indian red chili powder, so it is spicier than normal. Feel free to use a little more.
- 3 tbsp nutritional yeast
- ¼ tsp salt
- ¼ tsp black pepper
- Pinch turmeric Just enough to make it more yellow, for color
- ½ cup cashew milk
- ½ cup raw cashews
Instructions
- Take the raw cashews and boil them in hot water in a large pot on the stovetop for an hour. The water should be covering the cashews at all times. If some of it evaporates, add more.
- After an hour in boiling water, the cashews should be very soft. Drain the water, and add the cashews into a blender.
- Add in the rest of the ingredients.
- Blend until a smooth sauce is formed.
- Serve this sauce right away with chips while it's hot (since the cashews will still be hot after boiling, the sauce will be hot when it's blended). Alternatively, refrigerate and serve cold later, which will make the sauce thicker as well.
- See storage information below. Nutritional information is also given below for the entire recipe, not individual servings.
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
- If heating the sauce, add a little liquid into it so it does not clump up.