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'
This recipe is for "queso," and yes, the dish name is in quotation marks. That's because it's a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook "Amá: A Modern Tex-Mex Kitchen" by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.
Provided by Tejal Rao
Categories snack, burritos and nachos, condiments, dips and spreads, finger foods, appetizer
Time 30m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you'll add more queso ingredients to it in a few minutes.)
- Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.
- Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.
- Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm 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
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.
More about "vegan queso food"
CREAMY VEGAN QUESO - COOKIE AND KATE
From cookieandkate.com
4.9/5 (83)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 DIP RECIPE - HOW TO MAKE VEGAN …
From goodhousekeeping.com
Servings 8Total Time 45 minsCategory Snack
- Heat broiler. Arrange poblanos, cut sides down, on rimmed backing sheet and broil until charred, 3 to 5 minutes.
VEGAN QUESO (GF) - RHIAN'S RECIPES
From rhiansrecipes.com
4.5/5 (4)Total Time 25 minsCategory Appetizer, SnackCalories 186 per serving
- Add the white beans, tomato purée, almond milk, nutritional yeast, vinegar, miso and salt + pepper
BEST VEGAN QUESO (EVER) - 40 APRONS
From 40aprons.com
Ratings 73Calories 111 per servingCategory Appetizer
- Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.
- If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.
- Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.
VEGAN QUESO | EASY CHEESE SAUCE | OH MY VEGGIES
From ohmyveggies.com
5/5 (1)Total Time 1 hr 45 minsCategory Sauce, SnackCalories 289 per serving
- Soak cashews for 1 hour in boiled water. Alternatively, you can allow them to soak at room temperature overnight.
- Place cashews (after soaked & drained), 1 cup almond milk, nutritional yeast, salt, smoked paprika, and sundried tomatoes in a high-speed food processor.
- Place olive oil and cornstarch in a non-stick sauce pan and stir to combine. Then add the cashew mixture and put it over the stove.
BEST VEGAN QUESO - LOVING IT VEGAN
From lovingitvegan.com
Ratings 9Calories 130 per servingCategory Dip, Gluten-Free, Savory, Side
- Add the raw cashews to a blender jug along with the crushed garlic, nutritional yeast, salt, onion powder, garlic powder, canned chopped tomatoes and sliced jalapeños.
- This dip can be served warm or cold. If your vegetable stock is hot then this dip is warm when freshly blended.
VEGAN CHORIZO QUESO DIP - SIMPLE VEGAN BLOG
From simpleveganblog.com
5/5 (2)Category AppetizerCuisine VeganTotal Time 35 mins
- Make the sour cream following this recipe. Add 1 tablespoon of lime or lemon juice to make the sauce less thick (optional).
BEST VEGAN QUESO (QUICK + EASY RECIPE ... - THE SIMPLE ...
From simple-veganista.com
5/5 (6)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 RECIPE - REAL SIMPLE
From realsimple.com
Total Time 5 mins
- Add cashews, ½ cup water, chiles, chipotle pepper, cumin, and salt to blender and process until smooth and consistently creamy throughout, stopping to scrape down the sides if necessary.
- Using a silicone spatula, transfer queso from blender into a serving dish. Top with fresh cilantro and toasted pumpkin seeds (optional) for garnish.
THE BEST VEGAN QUESO (CASHEW FREE ... - ALLERGY AWESOMENESS
From allergyawesomeness.com
4.6/5 (18)Total Time 20 minsCategory SnacksCalories 249 per serving
- Wash the potatoes. Stick a fork in the potatoes several times to allow for steam to escape when cooking.
- Place the potatoes in your microwave. Set the time for 5 minutes. (This may take longer depending on your model.)
- Remove the potatoes and cut in half to allow them to cool. Once you can handle them, remove their skins.
VEGAN QUESO RECIPE (4 INGREDIENTS) - BUILD YOUR BITE
From buildyourbite.com
4.6/5 (5)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.
5-MINUTE VEGAN CASHEW QUESO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (166)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.
5-INGREDIENT VEGAN QUESO | HUMMUSAPIEN
From hummusapien.com
5/5 (36)Calories 64 per servingCategory Snacks
- If not using a high-speed blender or Nutribullet, soak cashews in a bowl of warm water for a few hours or overnight.
- If using high speed blender or Nutribullet, place cashews in a bowl with warm water. Set aside while you chop pepper.
- Drain and rinse cashews. Place all ingredients in blender. Blend until completely smooth and creamy.
- Serve at room temperature or warm in a saucepan to desired temperature with veggies or tortilla chips.
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 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.
VEGAN CASHEW-LESS QUESO DIP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 215Calories 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).
VEGAN SALSA CON QUESO - FOOD WITH FEELING
From foodwithfeeling.com
Category DipCalories 160 per servingTotal Time 15 mins
- In a medium pot, stir together the beans, broth, jalapeno, bell pepper, and spices. Bring to a boil.
- Reduce heat to a simmer. Stir in the nutritional yeast, dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken, bout 2-3 minutes. Remove from heat.
- Blend the mixture using an immersion blender OR add it to the base of a blender/ food processor and blend until creamy.
- Pour the queso into a large bowl and mix in the chunky salsa and green chiles. Serve immediately and ENJOY!
HOMEMADE VEGAN QUESO (GLUTEN-FREE ... - VEGGIE INSPIRED
From veggieinspired.com
Ratings 12Calories 68 per servingCategory Appetizers And Light Bites
- Add the cubed butternut squash and cashews to a pot and cover with water by at least an inch. Bring to a boil, lower the heat to medium and simmer for about 20 minutes until the squash is fork tender.
- Add the lemon juice, smoked paprika, nutritional yeast, salt, and turmeric. Blend until completely smooth, adding the non-dairy milk (or water) 1 tablespoon at a time to get things moving if needed. You'll need to use the tamper to push the ingredients to the bottom. Don't make it too thin! Use just enough liquid to get it all blended. I used about 3 to 4 tablespoons.
- Once it's completely smooth, pour the mixture into a pot (you can use the same one you used for the squash/cashews) and stir in the salsa and diced green chiles.* Gently heat the queso over medium heat until thick and bubbly.**
5-INGREDIENT VEGAN WHITE QUESO - THE GLOWING FRIDGE
From theglowingfridge.com
4.7/5 (3)Category SauceCuisine MexicanTotal Time 10 mins
VEGAN QUESO (NUT FREE) - CHOOSING BALANCE - RECIPES
From peychoosingbalance.com
Servings 6Total Time 20 minsEstimated Reading Time 1 min
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.
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.
VEGAN QUESO {5 MINUTE RECIPE!} | CHOOSING CHIA
From choosingchia.com
- Add all the ingredients to a high-speed blender and blend until smooth and creamy, about 60-90 seconds.
VEGAN QUESO - MADE IN ONLY FIVE MINUTES WITH 7 INGREDIENTS!
From plantpowercouple.com
- Add all ingredients to a blender or food processor and blend until smooth and creamy. If you're looking for a thinner queso texture, feel free to add some veg broth until it reaches your desired texture. For full flavor yumminess, make the broth with our [veggie bouillon powder|https://www.plantpowercouple.com/recipes/homemade-vegan-bouillon-powder/ ].
- We like to serve this cold, but if you like your queso warmed, you can do so on the stove. If you're warming it, I definitely suggest adding a little of the aforementioned broth first. Serve with chips as a dip or poured over tacos. Enjoy!
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From simplyrecipes.com
5/5 Category Appetizer, SnackCuisine AmericanTotal Time 30 mins
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From therealfooddietitians.com
4.5/5 (2)Total Time 30 minsServings 2Calories 111 per serving
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4.9/5 (39)Total Time 15 mins
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Estimated Reading Time 2 mins
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Estimated Reading Time 4 mins
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5/5 (2)Total Time 5 minsCategory AppetizersCalories 106 per serving
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Estimated Reading Time 7 mins
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