Vegan Queso Recipe

Raw cashews: These provide the creamy base for the queso and need to be soaked in water to soften them.

Water: Used to blend the cashews into a smooth mixture.

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

Lemon juice: Provides a bit of acidity to balance the flavors.

Garlic powder: Adds a savory depth to the queso.

Onion powder: Enhances the overall flavor profile.

Salt: Essential for seasoning and bringing out the flavors.

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

To achieve the creamiest texture for your vegan queso, ensure that the cashews are soaked for at least 2 hours, but preferably overnight. This will soften them significantly, making them easier to blend into a smooth, velvety consistency. Additionally, when blending the cashews with the other ingredients, start on a low speed and gradually increase to high to fully incorporate all elements without leaving any grainy bits.

• raw cashews - Substitute with blanched almonds: Blanched almonds have a similar creamy texture when soaked and blended, making them a good alternative for a smooth queso.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water, enhancing the overall taste of the queso.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can add a cheesy taste to the queso.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar tangy acidity that can brighten up the flavors in the queso.

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

• onion powder - Substitute with finely chopped shallots: Finely chopped shallots offer a milder and slightly sweet onion flavor, enhancing the queso's taste.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, which can deepen the overall taste of the queso.

• diced tomatoes with green chilies - Substitute with fire-roasted tomatoes and chopped fresh jalapeños: Fire-roasted tomatoes provide a smoky flavor, and fresh jalapeños add a fresh heat, making a flavorful substitute.

• Allow the vegan queso to cool to room temperature before storing. This helps prevent condensation, which can make the queso watery.

• Transfer the cooled queso into an airtight container. Glass containers with tight-fitting lids are ideal as they prevent any unwanted odors from seeping in.

• Store the queso in the refrigerator for up to 5-7 days. Make sure to label the container with the date to keep track of its freshness.

• For longer storage, consider freezing the queso. Pour the queso into a freezer-safe container, leaving some space at the top as the queso will expand when frozen.

• If you prefer portion control, divide the queso into smaller servings using silicone ice cube trays or muffin tins. Once frozen, transfer the cubes to a freezer bag for easy access.

• When ready to use, thaw the frozen queso in the refrigerator overnight. For a quicker option, place the container in a bowl of warm water, changing the water every 30 minutes until thawed.

• Reheat the queso gently on the stovetop over low heat, stirring frequently to maintain its creamy texture. If the queso appears too thick, add a splash of water or plant-based milk to reach the desired consistency.

• Avoid microwaving the queso directly from frozen as it can cause uneven heating and alter the texture. Always thaw first for the best results.

• If the queso separates or becomes grainy after reheating, blend it again until smooth. This can help restore its creamy consistency.

• Enjoy your stored or frozen vegan queso with tortilla chips, as a topping for nachos, or drizzled over your favorite vegetables for a delicious, plant-based treat.

• Stovetop Method: Place the leftover vegan queso in a small saucepan. Heat over low to medium heat, stirring frequently to prevent sticking and ensure even heating. If the queso has thickened too much, add a splash of water or plant-based milk to reach your desired consistency.

• Microwave Method: Transfer the vegan queso to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on medium power in 30-second intervals, stirring in between, until the queso is warmed through. Add a bit of water or plant-based milk if needed to adjust the consistency.

• Oven Method: Preheat your oven to 350°F (175°C). Place the vegan queso in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, stirring halfway through, until the queso is hot and bubbly. Add a splash of water or plant-based milk if it appears too thick.

• Double Boiler Method: Fill a pot with a few inches of water and bring to a simmer. Place a heatproof bowl with the vegan queso over the pot, ensuring the bottom of the bowl does not touch the water. Stir frequently until the queso is heated through, adding a bit of water or plant-based milk if necessary to maintain a smooth texture.

• Blender: To blend the cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, and salt into a smooth mixture.

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

• Spatula: To stir the mixture constantly while it cooks to prevent it from sticking to the saucepan.

• Measuring cups: To measure out the cashews, water, and diced tomatoes with green chilies accurately.

• Measuring spoons: To measure the nutritional yeast, lemon juice, garlic powder, onion powder, and salt precisely.

• Strainer: To drain and rinse the soaked cashews before blending.

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

• Serving bowl: To serve the warm queso with tortilla chips or as a topping for other dishes.

Soak cashews overnight: Save time by soaking cashews overnight instead of just 2 hours. This ensures they are soft and ready to blend in the morning.

Use a high-speed blender: A high-speed blender will make the queso smoother and faster, reducing blending time significantly.

Pre-measure ingredients: Measure out all ingredients beforehand to streamline the cooking process and avoid any delays.

Batch cooking: Double the recipe and store extra queso in the fridge. This way, you have a quick and easy option ready for future meals.