Vegan Queso Nachos Recipe

Raw cashews: These are soaked to create a creamy base for the queso.

Water: Used to blend with the cashews and create the right consistency.

Nutritional yeast: Adds a cheesy flavor to the vegan queso.

Garlic powder: Provides a savory depth to the queso.

Onion powder: Enhances the overall flavor profile.

Smoked paprika: Adds a smoky, slightly spicy note.

Salt: Balances and enhances all the flavors.

Salsa: Brings a zesty, tangy element to the queso.

Tortilla chips: The perfect crunchy base for serving the queso.

To achieve a silky smooth texture for your queso, make sure to blend the cashews thoroughly until there are no visible chunks. If your blender is not powerful enough, you can soak the cashews for longer, even overnight, to ensure they soften adequately. Additionally, when cooking the mixture on the stove, keep the heat at medium and stir constantly to prevent any lumps from forming and to ensure even thickening.

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

• water - Substitute with vegetable broth: Vegetable broth adds extra flavor to the queso, enhancing the overall taste.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor and can be used to achieve a cheesy taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onion: Fresh onion can add a stronger and more natural onion flavor to the queso.

• smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor, similar to smoked paprika.

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

• salsa - Substitute with diced tomatoes with green chilies: Diced tomatoes with green chilies provide a similar texture and flavor profile, adding a bit of heat and tanginess.

• tortilla chips - Substitute with pita chips: Pita chips offer a different texture but can still be used for dipping and provide a satisfying crunch.

• Allow the vegan queso to cool to room temperature before storing. This prevents condensation from forming inside the container, which can affect the texture and flavor.

• Transfer the cooled queso to an airtight container. A glass container with a tight-fitting lid is ideal as it helps maintain freshness and prevents any unwanted odors from seeping in.

• Store the queso in the refrigerator. It will keep well for up to 5-7 days. When ready to use, simply reheat it on the stove over low heat, stirring occasionally to ensure it heats evenly.

• If you prefer to freeze the queso, pour it into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of its freshness.

• For best results, freeze the queso in smaller portions. This allows you to thaw only what you need, reducing waste and ensuring the queso maintains its creamy texture.

• To thaw, transfer the frozen queso to the refrigerator and let it defrost overnight. Avoid using the microwave for thawing as it can cause the queso to become grainy.

• Once thawed, reheat the queso on the stove over low heat, stirring frequently. If the texture seems too thick, add a splash of water or plant-based milk to achieve the desired consistency.

• For the tortilla chips, store any leftovers in an airtight container or resealable bag to keep them crisp. They can be kept at room temperature for up to a week.

• If you want to keep the tortilla chips fresh for longer, consider storing them in the freezer. Place them in a freezer-safe bag, removing as much air as possible before sealing. They can be frozen for up to 3 months.

• When ready to enjoy the tortilla chips, simply take them out of the freezer and let them come to room temperature. They will retain their crispiness and be ready to serve with your delicious vegan queso.

• Preheat your oven to 350°F (175°C). Spread the leftover tortilla chips on a baking sheet and bake for 5-7 minutes until they regain their crispiness. Meanwhile, gently reheat the vegan queso in a saucepan over low heat, stirring frequently to prevent sticking. Once both components are warm, pour the queso over the chips and enjoy.

• For a quicker method, use a microwave. Place the tortilla chips on a microwave-safe plate and heat them for about 30 seconds to 1 minute, checking frequently to avoid sogginess. In a separate microwave-safe bowl, heat the vegan queso in 30-second intervals, stirring in between until it reaches your desired temperature. Pour the warm queso over the chips.

• If you have an air fryer, preheat it to 350°F (175°C). Place the tortilla chips in the air fryer basket and cook for 2-3 minutes until they are crispy again. Reheat the vegan queso on the stovetop over low heat, stirring constantly. Once both are ready, combine and serve.

• For stovetop reheating, place the tortilla chips in a dry skillet over medium heat. Toss them occasionally until they are warm and crispy. Simultaneously, reheat the vegan queso in a separate saucepan over low heat, stirring frequently. Once both are heated, pour the queso over the chips and serve immediately.

• Blender: To combine and blend the soaked cashews, water, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt until smooth.

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

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

• Measuring cups: To measure out the cashews, water, and salsa accurately.

• Measuring spoons: To measure out the nutritional yeast, garlic powder, onion powder, smoked paprika, and salt.

• Colander: To drain and rinse the soaked cashews.

• Serving bowl: To serve the finished queso over the tortilla chips.

• Tortilla chips: To serve as the base for the queso.

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

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

Pre-measure spices: Measure out all spices in advance to streamline the blending process.

Store-bought salsa: Use store-bought salsa to cut down on preparation time.

Microwave option: Heat the queso in the microwave instead of a saucepan to save time.