Vegan Queso Blanco

1:25 PM

I've been on a mission, to make a killer vegan queso that doesn't have any hint potato, carrots, sweet potato, or whatever weird ingredient that you have to add to vegan queso to give it that creamy texture.

Vegan Queso Blanco

Unfortunately, I haven't found anything to avoid using the vegetables completely, but I think I found the right combo of vegetables, cashews, and spices to make a bomb queso.

Yes I know this dip is like a couple of days late from the biggest dip day of the year but maybe file this one away for Cinco De Mayo 🇲🇽
Vegan Queso Blanco

Vegan Queso Blanco
Ingredients
  • 1 cup of a boiled Russet Potato (peeled and diced)
  • 3/4 cup of Cashews, soaked (see recipe) 
  • Minced Garlic
  • 1 cup of Vegetable Broth 
  • 1 TBS of Lemon Juice 
  • 1 cup of Full Fat Unsweetened Coconut Milk (canned)
  • 1 4oz can of mild -green chilis 
  • 2 TBS of Nutritional Yeast 
  • 1 TBS of the juice from the pickled jalapeño  
  • 1 tsp of cumin 
  • 1 tsp cornstarch 
  • 1 tsp of salt
  • 1 tsp Garlic Powder
  • 1 can of Rotel ( optional)
  • 1/4 cup of picked Jalapeños  chopped (more or less to taste) 

Prep your based (the cashews and potatoes ). Boil your potato, drain. To soak cashews quickly, put cashews in a pot with water, bring to boil, turn off the heat and cover for 15minutes. Drain and set aside with your potatoes

So, if you have a larger blender (like a Vitamix), make this recipe as stated about. However, if you have a smaller blender (like me, I have a Ninja), cut the recipe in half. 

Mix all the ingredients in the blender EXCEPT the Rotel and chopped Pickel Jalapeño  

The blender should warm the queso but if not you can put it in the microwave for a minute or on the stove (just don't burn the bottom) to warm.
Mix in the chopped jalapeños and can of Rotel to taste.
Serve warm and enjoy! 

Vegan Queso Blanco

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