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.
Course Appetizer, Basics, Big Salad, Dip, Game Day, Holiday, Meal Prep, Snack
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 & Cashews
If 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 Cashews
Just add 1/2 teaspoon salt. Then taste and add more salted if needed.
Freeze 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.
This 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