This is one of those I could drink it and maybe I have recipes. In the best way possible, this Easy Vegan Nacho Cheese Queso reminds me of nacho cheese you’d get at a gas station, the difference being this is vegan and contains no refined oil, no food coloring, and no mystery ingredients. It tastes so sinful, but it won’t give you that weighed down truck-stop-nachos feeling in your stomach. This stuff is spectacular.
**Insert your own cheesy nacho//not yours joke here** or even better—leave me one in the comments.
Eat Easy Vegan Nacho Cheese Queso with:
- Easy Vegan Cauliflower Walnut Taco Meat on nachos, tacos, bowls, salads, or in burritos
- Easy Baked Tortilla Chips
- Oven-Baked Jackfruit Flautas
- anything you enjoy queso with
6 Ingredients, One is Water
Diced Green Chiles
Found in the Mexican food section of most grocery stores, these little cans of diced green chiles are vinegary in just the right way to balance the flavors in this sauce. Don’t drain these before adding to the blender, you want the juice. I use mild and this queso still ends up medium to hot spicy/spice level depending on how much chipotle and adobo I add.
Chipotle Peppers in Adobo Sauce
These awesome, saucy, flavor-powerhouses are also available in most grocery stores in the Mexican foods section. They come in a small can, usually about 7 oz. With the leftovers, you can make delicious Easy Vegan Cauliflower Walnut Taco Meat. Otherwise, keep them in the fridge for up to 10 days or freeze them for up to a month to use later.
If you like spicy queso, add more than just one pepper and/or some extra sauce to give it more kick.
Roasted, salted, unsalted, or raw will all work well for this queso. Roasted and salted makes the best queso, but only by a slim margin. The roasted flavors add a nice sharpness to the queso. You probably won’t need to add any more salt to your queso, but that depends on your personal taste and just how salty the salted cashews are. Another bonus—roasted and salted cashews are super easy to find. They even sell them at gas stations.
If you are using unsalted cashews, add a 1/2 teaspoon of salt. Then taste and add more if desired.
The cashews do not have to be whole cashews. If you are using halves or pieces, that works great too. If you can find halves and pieces and at your grocer, they often cost less.
To Soak or Not To Soak?
If your blender is high-speed, there is no need to soak or boil your cashews. If you have a non-high-speed blender, soaking the cashews overnight or boiling them and letting them sit for 30 minutes in the hot water is recommended. Drain the cashews before adding them to the blender.
In this recipe, we use the juice of half a lime which is about 1 Tablespoon. If you like it zesty, add more to taste.
I love this stuff, but I wish it had a more appetizing name.
Every time I post a recipe containing nooch, a.k.a. nutritional yeast, I end up explaining that I prefer and recommend Unfortified Nutritional Yeast. The fortified stuff can taste synthetic and vitamin-y. Also, the fortified stuff can lose its potency, which means you are putting up with that synthetic flavor for no reason. This supplement is a great way to get consistent, reliably potent B12.
If you are convinced that you dislike nutritional yeast there is a very good chance that you have only had the fortified kind. For me, there is a world of difference in flavor between the two.
Let’s Make Easy Vegan Chipotle Cashew Queso
Easy Vegan Nacho Cheese Queso
- High-Speed Blender See Note if your blender is not High-Speed
- 1 cup roasted & salted cashews, about 150 grams, see notes if you don't have a high-powered blender, see notes if using unsalted cashews
- 1/2 cup water if you find the sauce is too thick, add more water
- 1 4-ounce can diced green chiles undrained
- 1 chipotle pepper out of a jar of chipotle in adobo more to taste, or add some of the sauce from the jar for more kick
- 1 TBSP lime juice about half a lime's worth
- 3 TBSPs nutritional yeast unfortified is recommended
- Add all ingredients to the blender. Blend until creamy. I blend one round on the soup setting which heats the queso nicely.
- Serve and enjoy!
Blender & CashewsIf you are using a regular blender as opposed to a high-powered blender, soak your cashews overnight or boil, let sit and drain. If you have a high powered-blender, just put the cashews right into the blender. If you have a high-speed blender—just toss them in.
If Using Unsalted CashewsJust add 1/2 teaspoon salt. Then taste and add more salted if needed.
StoreFreeze in a full air-tight container or place plastic wrap against the top to avoid freezer burn. Freeze for up to a month. Keep in an air-tight container in the fridge for up to 10 days.
To ReheatThis is tasty when you spread it on a tortilla and put it in the microwave to make a burrito. However, as a dip, it can get clumpy if you reheat it in a bowl in the microwave. Add water 1-2 Tablespoons at a time as you whisk in a small pot over low heat. If you heat this too quickly it becomes clumpy. Nutrition Information is approximate. www.planttestkitchen.com
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Did You Make Easy Vegan Nacho Cheese Queso?
Was it creamy and delicious? Did you enjoy it as a dip or in a burrito? Tell me about in the comments below.