Vegan Queso Food

VEGAN QUESO

Vegan Queso image

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

Provided by Brooke Mulford

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup raw cashews
2 ½ cups hot water, divided
2 tablespoons nutritional yeast
2 tablespoons fresh salsa
2 cloves garlic, roughly chopped
1 teaspoon ancho chile powder
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
¾ teaspoon kosher salt

Steps:

Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.7 g, Fat 6.5 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 180.9 mg, Sugar 0.8 g

VEGAN QUESO

Vegan Queso image

This vegan queso is ABSOLUTELY AMAZING! I've only been a vegan for about two months and I'm having major cheese withdrawals, but this queso is the perfect fix! It can be used as a dip, spread, or sauce. Let me know what you think!

Provided by Vittoria2008

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup nutritional yeast
1/4 cup unbleached flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons fat-free margarine
1 cup water
1 (5 ounce) can rotel (any kind you like, or you could use 1C of salsa instead)

Steps:

Combine dry ingredients first in a small saucepan.
Add water.
Whisk CONSTANTLY over medium heat until mixture is well incorporated. (If you don't constantly whisk it, the sauce will become lumpy!).
Add margarine and Rotel and mix for about another minute or so.

VEGAN QUESO

Vegan Queso image

Raw cashews are transformed into a creamy and flavorful dairy-free queso that'll cure all your cravings.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 10-ounce can diced tomatoes with green chiles
1 cup raw cashews
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
Kosher salt
1/4 cup nutritional yeast
1 tablespoon chopped jarred roasted red peppers, drained
1/2 tablespoon distilled white vinegar
2 teaspoons hot sauce
1 small jalapenos, thinly sliced, seed removed if desired
2 tablespoons fresh cilantro leaves
Tortilla chips, for serving

Steps:

Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes and green chiles into a small bowl and set aside.
Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Transfer the mixture back to the cast-iron skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.
Serve with tortilla chips.

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