Vegan Queso Recipe

Raw cashews: These need to be soaked in water for at least 4 hours or overnight to soften them for blending.

Water: Used to blend the cashews into a smooth, creamy consistency.

Nutritional yeast: Adds a cheesy flavor to the queso without using any dairy.

Lemon juice: Provides a fresh, tangy flavor to balance the richness of the cashews.

Garlic powder: Adds a savory depth to the queso.

Onion powder: Enhances the overall flavor with a subtle onion taste.

Salt: Brings out the flavors of all the ingredients.

Smoked paprika: Adds a smoky, slightly spicy flavor to the queso.

Diced tomatoes with green chilies: Adds texture and a bit of heat to the queso.

To achieve a silky smooth texture for your vegan queso, ensure that the cashews are soaked thoroughly. If you're short on time, you can speed up the process by soaking them in hot water for at least 30 minutes. This will soften the cashews more quickly, making them easier to blend into a creamy consistency.

• raw cashews - Substitute with sunflower seeds: Sunflower seeds provide a similar creamy texture when blended and are a great nut-free alternative.

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the queso, enhancing its savory profile.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor, though it will alter the color slightly.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that balances the flavors.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor, though you may need to sauté it first.

• onion powder - Substitute with shallot powder: Shallot powder has a slightly sweeter and more delicate flavor compared to onion powder.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the depth of the queso.

• smoked paprika - Substitute with chipotle powder: Chipotle powder provides a smoky and slightly spicy flavor, adding complexity to the queso.

• diced tomatoes with green chilies - Substitute with fire-roasted tomatoes and chopped jalapeños: Fire-roasted tomatoes add a smoky flavor, while chopped jalapeños provide the heat similar to green chilies.

• Allow the vegan queso to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the queso to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• Store the queso in the refrigerator for up to 5-7 days. Ensure the container is sealed properly to avoid absorbing any unwanted odors from other foods in the fridge.
• For longer storage, consider freezing the queso. Pour the cooled queso into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the queso in the refrigerator overnight. This slow thawing process helps maintain its creamy texture.
• Reheat the thawed queso gently on the stovetop over low heat, stirring frequently to prevent it from sticking or burning. You may need to add a splash of water or plant-based milk to restore its creamy consistency.
• If the queso appears too thick after reheating, adjust the consistency by adding small amounts of water or plant-based milk until you reach the desired texture.
• Enjoy the reheated queso with tortilla chips, drizzled over nachos, or as a topping for your favorite dishes.

• For stovetop reheating, pour the leftover vegan queso into a saucepan. Heat over medium-low, stirring frequently to prevent sticking and ensure even heating. Add a splash of water or plant-based milk if the queso has thickened too much.
• For microwave reheating, transfer the queso to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through. Add a bit of water or plant-based milk if needed to achieve the desired consistency.
• For oven reheating, preheat your oven to 350°F (175°C). Place the queso in an oven-safe dish, cover with aluminum foil to prevent drying out, and heat for about 10-15 minutes, stirring halfway through. Add a splash of water or plant-based milk if it appears too thick.
• For slow cooker reheating, transfer the queso to the slow cooker. Set it to low heat and stir occasionally until it reaches the desired temperature. This method is ideal for keeping the queso warm for an extended period, such as during a party or gathering.

• Blender: To blend the cashews and other ingredients into a smooth mixture.

• Saucepan: To cook the blended mixture until it thickens.

• Spatula: To stir the mixture constantly while it cooks.

• Measuring cups: To measure the cashews, water, and nutritional yeast accurately.

• Measuring spoons: To measure the lemon juice, garlic powder, onion powder, salt, and smoked paprika.

• Strainer: To drain and rinse the soaked cashews.

• Can opener: To open the can of diced tomatoes with green chilies.

Soak cashews overnight: Soak cashews overnight to save time in the morning.

Use a high-speed blender: A high-speed blender will make the mixture smoother and faster.

Pre-measure ingredients: Measure all ingredients in advance to streamline the process.

Use canned tomatoes: Opt for canned diced tomatoes with green chilies to save chopping time.

Cook in a non-stick pan: A non-stick saucepan will make stirring easier and prevent sticking.

Double the recipe: Make a larger batch and store extra queso in the fridge for later use.