The vegan queso recipe to please the pickiest of eaters. It’s made with simple, wholesome ingredients making it super nutritious! This plant-based nacho cheese sauce is cheesy, savory, creamy and has the perfect kick.
Why You’ll Love this Vegan Queso Recipe:
I honestly don’t think you’ll find a better queso sauce recipe… vegan or not! This is THE nacho cheese sauce recipe that I have been working on for over two years.
This sauce is made from whole foods such as cashews, vegetables, spices and water. It’s delicious, creamy, rich, pourable and kid-friendly! Aside from being nutritious, it’s got the perfect texture and authentic taste of queso sauce.
This sauce is super versatile and can be used for stuffed baked potatoes, nachos, quesadillas, Crunchwraps and so much more! Try adding it to veggies and watch picky-eaters eat them all up. Talk about sneaking in those veggies!
Tips to get the best sauce results:
- Make sure to soak your cashews before blending. The longer they soak, the smoother the texture will be! If you’re short on time, I recommend cooking them in hot water for 15 minutes.
- Don’t leave the jalapeño vinegar out. This makes it have the authentic nacho cheese sauce taste.
- Refrigerate it overnight to let the flavors marinade together for a few hours to get the best flavors.
- Don’t leave out the spices and seasonings, especially the nutritional yeast! This is the main ingredient that provides “cheesiness”.
How to use Vegan Queso Sauce
My favorite way to have queso is with tortilla chips and jalapeno slices! However, there are so many dishes you can add it to that will take it to a whole new level. Check out some of my favorite recipes to pair it with:
Chickpea and Kidney Bean Tex Mex Burgers (by Murielle Banackissa)
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Vegan Queso Recipe
- Total Time: 15 minutes
Description
The vegan queso recipe to please the pickiest of eaters. This plant-based nacho cheese sauce is cheesy, savory, creamy and has the perfect kick.
Ingredients
Scale
- ½ medium carrot
- ½ cup cashews, soaked
- 1 pickled jalapeño
- 3 tablespoons jalapeño vinegar
- ¼ cup nutritional yeast
- 1 tablespoon of lemon juice
- ½ cup of water
- ½ small potato
- ½ teaspoon turmeric powder
- 1 tablespoon minced garlic
- Salt and pepper to taste
Instructions
- Soak the cashews in hot water for about 20 minutes or overnight.
- Boil the carrot and potato until soft.
- Add all the ingredients to the blender and blend until smooth.
- Serve hot.
- Prep Time: 5
- Cook Time: 10
