Hey there! So, let me tell you about this vegan queso I stumbled upon during a late-night craving. It was one of those evenings where you just need something cheesy, without the cheese. You know the feeling? I remembered this recipe, crafted it with whatever was lying around in the kitchen (after some trial and error), and voila! Pure magic in a bowl. This recipe has become a staple at my home, especially during movie nights. Who needs popcorn when you’ve got queso? (Well, maybe both—why choose?)
Why You’ll Love This
I whip this up when I need to impress my friends (or trick them into loving vegan food). My family devours it because it’s just that good, and nobody misses the dairy. (Confession time: I sometimes eat it with a spoon, like soup. Don’t judge!) Plus, it’s one of those things you can tweak based on what you’ve got laying around. No cashews? Use almonds! It all works out in the end.
Ingredients
- 1 cup raw cashews (or almonds, if you’re feeling adventurous)
- 1 cup water
- 1/2 cup nutritional yeast (I’ve tried less, but really, more is more here)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder (or fresh garlic, if you’re fancy and patient)
- 1 teaspoon onion powder
- 1 teaspoon salt (I sometimes forget this, and it’s actually fine)
- 1/2 teaspoon smoked paprika (my secret weapon!)
- 1 small can of diced green chilies (optional, but adds a little zing)
Directions
- Soak the cashews in hot water for about 15 minutes. Or, if you’re like me and forgetful, just use boiling water and let it sit for 5.
- Drain the cashews and toss them into a blender with all the other ingredients. Blend until smooth. This is where I usually sneak a taste or two… or three.
- Transfer to a saucepan and heat over medium heat until it thickens up. Don’t wander off—stir often or you’ll end up with a lumpy mess.
- Taste it. Adjust seasonings if needed. Feel free to add more spice; my family likes it with a kick!
Notes
If your blender is feeling rebellious and leaving chunks, just keep blending. Or, you could embrace the texture—it’s not a mistake; it’s rustic.
Variations
Once, I tried adding sweet potato for color. It looked amazing but tasted odd (so maybe skip that one). Adding roasted red peppers, however, was a total win!
Equipment
If you don’t have a high-speed blender, don’t fret. A food processor works fine too—just let it run a bit longer.
Storage
Store in an airtight container in the fridge for up to a week. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love it with tortilla chips on game day. Also, it’s surprisingly great as a pasta sauce—just ask my kids!
Pro Tips
Don’t rush the soaking step. I once skipped it; ended up with nut chunks instead of creamy bliss. Not worth it!
FAQ
Can I use roasted cashews? You can, but it changes the flavor. If you do, maybe reduce the salt a bit.
What if I don’t have nutritional yeast? It won’t be quite the same, but try adding a bit more apple cider vinegar and salt. Trust me, it’ll still taste delicious.
