The Best Vegan Cashew Queso

This is the BEST Vegan Cashew Queso that you've ever tried. Ready in just 10 minutes with a high powdered blender. No carrots or potatoes.

Course Appetizer, Condiment

Cuisine Mexican

Keyword dairy free appetizer, dairy free condiment, dairy free sauces, vegan appetizer, vegan sauces

Prep Time 3 minutes

Cook Time 5 minutes

Servings servings

Calories 190kcal

Author LarishaBernard

Ingredients

2 cups raw cashews (not roasted)
3/4 cup nutritional yeast
1 1/2 -2 cups unsweetened dairy free milk
1/2 cup vegan butter
1 adobo chili in sauce
1 tsp fresh lemon juice
1 1/4 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/8 tsp black pepper
1/4 tsp dried oregano (Mexican oregano if you can find it)

Instructions

Pour all ingredients into a high powered blender.
*Start with 1 1/2 cups non-dairy milk and increase if needed for consistency.
**See notes if you do not have a blender.
Blend for 5 minutes or until a thickened, creamy, well-combined sauce.
Serve warm.
Top with diced tomatoes and/or jalapenos to serve
Store leftovers in an air tight container for up to 10 days.

Video

Notes

*For the cashews, use raw, not roasted cashews. If using a high speed blender, you do not need to soak. If you have a basic blender or food processor, you will need to soak cashews overnight or 30 minute in boiling hot water.

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

*If you don't want it as spicy, reduce or omit adobos.

Nutrition