VEGAN QUESO
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
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
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
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
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
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.
VEGAN QUESO RECIPE BY TASTY
Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Appetizers
Yield 2 cups
Number Of Ingredients 16
Steps:
- Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
- Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
- Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
- Add the cumin and chili powder and stir well to coat the vegetables.
- Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
- Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
- Pour the queso into a shallow bowl or serving dish.
- Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams
More about "vegan queso recipe by tasty food"
CREAMY VEGAN QUESO - COOKIE AND KATE
From cookieandkate.com
4.9/5 (82)Total Time 30 minsCategory AppetizerCalories 217 per serving
- 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.
- 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.
- 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.
- 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.
BEST VEGAN QUESO (QUICK + EASY RECIPE) - THE SIMPLE …
From simple-veganista.com
5/5 (5)Total Time 15 minsCategory CondimentCalories 145 per serving
- I like to soak my cashews covered in hot water for 5 minutes. This helps them soften up nicely and blend into pure creamy perfect. To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. Soaking can be optional.
- Add the cashews, 1/2 cup water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Add more water as needed. Taste for flavor.
- . For a warm vegan queso, pour queso dip into an oven safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes. Alternatively, warm in the microwave, uncovered, using 30 second intervals, stirring after each until warmed through.
- Serve warm or at room temperature with your favorite tortilla chips or veggie sticks. For color and texture top with sliced or diced, jalapeno, red bell pepper, tomatoes, green onions and/or cilantro.
VEGAN QUESO - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
4/5 (1)Total Time 30 minsServings 2Calories 111 per serving
EASY VEGAN QUESO RECIPE - FOOD FANATIC
From foodfanatic.com
2.8/5 (4)Total Time 5 minsCategory CashewsCalories 291 per serving
VEGAN QUESO RECIPE (4 INGREDIENTS) - BUILD YOUR BITE
From buildyourbite.com
4.5/5 (4)Total Time 5 minsCategory AppetizersCalories 64 per serving
- Add enchilada sauce, salsa, nutritional yeast, and roasted salted cashews to a high speed blender.
- To heat the dip, microwave in 15 second increments in a bowl until desired heat. If you heat it up in a sauce pan on the stove, it is still delicious, but will thicken up considerably.
EASY VEGAN QUESO FRESCO RECIPE - VEGAN FOOD & LIVING
From veganfoodandliving.com
Servings 15Published 2021-03-27Category Vegan RecipesCalories 76 per serving
- To begin, soak the almonds and cashews in room temperature water for about 12 hours, or overnight. After they’ve soaked, drain the nuts and place them in a high-speed blender or food processor with the vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
- Blend for approximately 2-10* minutes, or until the mixture is smooth (stop to scrape down the sides a few times). Lastly, add in the agar powder and blend until combined.
- Set the blender aside while you heat a small saucepan over medium heat for a 1-2 minutes. Then, transfer the cheese mixture into the saucepan and bring it to a low boil while stirring constantly.
- Once the mixture is lightly boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes, or until it thickens. Note: the cheese should start to set soon after you remove it from heat.
- Working fairly quickly, transfer the cheese mixture to a parchment paper or cheesecloth-lined bowl or mould**. Cover and let the cheese chill in your fridge for at least 6 hours, but preferably overnight.
VEGAN CASHEW QUESO (SUPER CREAMY) - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeTotal Time 15 minsCategory Side
- This recipe goes fast so get all of the ingredients ready as instructed above, chop the jalapenos, partially drain the tomatoes, and chop the cilantro – set aside. At this time add the cashews, nutritional yeast, garlic cloves, pickled jalapeno brine, kosher salt, cumin, onion powder, and chili powder to a high speed blender (see notes if you don’t have a high speed blender).
- In a small sauce pot add the milk and the water, turn the heat on high and heat just until it is hot. Remove from he heat, transfer to your blender that already has the cashews and other ingredients in it.
- Remove the blender from it’s motor base. Use a spoon to stir in any of of the optional stir ins you are using (NOTE: WE ARE NOT BLENDING THESE INGREDEITNS). Taste and adjust any seasonings, or flavors you want. If you want the queso to be more spicy add in some more chopped pickled jalapenos.
VEGAN QUESO RECIPE | GOOP
From goop.com
Servings 4-6Category Recipes
- First, combine the potatoes and carrots in a small saucepan and cover with water. Bring to a boil over high heat. Cook until fork-tender, about 30 minutes.
- While the potatoes and carrots cook, cover the raw cashews in boiling water and let sit for about 30 minutes.
- While the cashews soak, cook the onion mixture: Heat the olive oil over medium heat, then add the onion, garlic, and jalapeño. Once they’re fragrant and translucent (about 7 minutes of cooking), add the spices and chilies and let cook for another 5 minutes. Turn off the heat and set aside.
- Once the potatoes and carrots are cooked and the cashews have finished soaking, drain everything and add to a powerful blender. Add the miso and nutritional yeast, and blend on low to combine, slowly adding water as needed. (About ¾ of a cup should do, but add more or less as needed. It’s easier to thin it out than thicken to it back up.) Once things start moving along in the blender, you can turn the speed up to high and blitz until the mixture is completely creamy and smooth. You’re looking for a thick, nacho-cheese-y texture.
5-MINUTE VEGAN CASHEW QUESO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (161)Calories 133 per servingCategory Dip, Side
- 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.
- 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.
- 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).
- 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.
3 INGREDIENT VEGAN QUESO RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 21Calories 162 per servingCategory Snacks
- Blend on a high setting until you get a very smooth and creamy texture. Taste and adjust to how you like it.
- Use it as chip dip, a sauce for roasted vegetables, or just smother it on your tacos, burritos, and crunchwraps.
VEGAN QUESO: EASY NO-COOK RECIPE! - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (4)Total Time 5 minsCategory AppetizerCalories 113 per serving
- Combine the hot water, raw cashews, and garlic in a food processor or blender. Blend until smooth. Add the nutritional yeast, cumin, onion powder, oregano, white vinegar, and hot sauce. Blend until combined, and add salt, additional hot sauce, and/or nutritional yeast to taste.
- Transfer the queso to a serving bowl (or store some of it in jars), and add toppings if desired. Serve with tortilla chips.
SERIOUSLY THE BEST VEGAN QUESO - FIT FOODIE FINDS
From fitfoodiefinds.com
4.9/5 (7)Total Time 8 hrs 30 minsCategory AppetizerCalories 161 per serving
- First, place cashews* in a large bowl and completely submerge them with water. Soak cashews overnight or for 12 hours so that they soften. Once softened, drain the water and set aside
- Next, add the pepper, carrot, garlic, and shallot onto a baking sheet and drizzle with olive oil. Season with salt and pepper and toss
- Place baking sheet in the oven and bake at 425ºF for 25-30 minutes, stirring every 10 minutes to prevent burning.
EASY QUESO FRESCO RECIPE (VEGAN & GLUTEN-FREE)
From brokebankvegan.com
Ratings 10Calories 76 per servingCategory Appetizer, How-To, Snack
- To begin, soak the almonds and cashews in room temperature water for about 12 hours, or overnight. After they've soaked, drain the nuts and place them in a high-speed blender or food processor with the vinegar, coconut oil, nutritional yeast, onion powder, salt, and water.
- Blend for approximately 2-10* minutes, or until the mixture is smooth (stop to scrape down the sides a few times). Lastly, add in the agar powder and blend until combined.
- Set the blender aside while you heat a small saucepan over medium heat for a 1-2 minutes. Then, transfer the cheese mixture into the saucepan and bring it to a low boil while stirring constantly.
- Once the mixture is lightly boiling, turn the heat down to simmer and continue stirring constantly for about 3-5 minutes, or until it thickens.
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From theglowingfridge.com
4.7/5 (3)Category SauceCuisine MexicanTotal Time 10 mins
VEGAN CASHEW-LESS QUESO DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 214Calories 55 per servingCategory Appetizer, Dip, Sauce
- Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch). Then sprinkle both sides of the flesh with a little sea salt and arrange in a colander to help draw out some of the moisture and bitterness. Let set for 10-15 minutes. Then rinse with cool water and thoroughly pat dry between two clean towels.
- Preheat oven to high broil and place an oven rack near the top of the oven. Arrange the dried eggplant rounds on a baking sheet lightly spritzed with non-stick spray and drizzle both sides of the eggplant with a little olive oil. Sprinkle with a very small amount of salt.
- Broil on high for 4-5 minutes on each side, watching carefully as to not let them burn. Flip at the halfway point to ensure even cooking. Once the eggplant appears tender and both sides have golden brown color, remove from the oven and wrap loosely in foil to steam.
- After a few minutes, unwrap and peel the eggplant skin away. It should come right off. If you pack your roasted eggplant into a 1-cup measuring cup, it will be almost 1 cup (amount as original recipe is written // adjust if altering batch size).
BEST VEGAN QUESO (8 INGREDIENTS!) - THE VEGAN 8
From thevegan8.com
5/5 (52)Total Time 15 minsCategory AppetizerCalories 224 per serving
- Add all of the ingredients (except the chiles and tomatoes) to a high-powered blender, like a Vitamix. If using the soaked cashews, then a food processor tends to work better to smooth out sauces, versus a blender that is not very powerful. Blend a couple of minutes until 100% smooth. After blending, stir in the green chiles and tomatoes, but do not blend. I used the whole can of chiles but you can use less if you prefer.
- Add the sauce to a pot and heat it over medium-low just for about 5 minutes, whisking constantly, until it slightly thickens. Be careful about overheating it or it will make it chunky.
- Top with sliced jalapenos or cilantro if desired and serve right away. It will get a bit thicker as it sits and overnight in the fridge, so just give it a good stir.
BEST-EVER VEGAN QUESO RECIPE - WOW, IT'S VEGGIE?!
From wowitsveggie.com
Cuisine MexicanCategory Vegan StartersServings 4Total Time 15 mins
- Heat oil in a large pan over medium heat. Add the onion and cook until transparent, around 6 minutes.
- Add the shredded potato and garlic clove and cook for 2 more minutes, until potato is lightly cooked and garlic is fragrant.
- Mix in the cashews, stock, paprika, chili powder, garlic powder, cumin, oregano and hot sauce and simmer for around 5 minutes.
- Transfer to a blender, add the vinegar, nutritional yeast and salt and pepper and pulse until creamy.
VEGAN QUESO DIP | SO DELICIOUS DAIRY FREE
From sodeliciousdairyfree.com
Servings 8Total Time 20 minsCategory Starters
- In a sauce pan, combine vegan butter and chopped yellow onion until thoroughly heated. Add gluten-free flour on low heat, stirring for 3 minutes until fully combined.
- Stir in So Delicious Dairy Free Cheddar Jack Shreds until fully melted. Then add cayenne pepper, smoked paprika and sea salt.
- Garnish with sliced green onion, chopped tomato, fresh cilantro and jalapenos. Serve warm with tortilla chips.
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From foodbymaria.com
Cuisine VeganTotal Time 15 minsCategory Vegan MealsCalories 77 per serving
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5/5 (1)Total Time 23 minsCategory Dips, SaucesCalories 69 per serving
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