Vegan Queso
Creamy vegan queso made with cashews, sweet potatoes, nutritional yeast, green chilis and a blend of spices. Drizzle it on your favorite dish or serve it as a dip with tortilla chips!
Servings: 3 cups
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup sweet potato peeled and chopped into 1” cubes
- 1 ⅓ cups water
- 1 large garlic clove
- ¼ cup nutritional yeast
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon cumin
- 1 4 oz can mild green chiles
- 1 ½ teaspoons kosher salt plus more to taste
- ½ Tablespoon apple cider vinegar
- Cayenne pepper optional
- Jalapeño slices, dash of paprika and fresh cilantro for garnish (optional)
Instructions
- If you haven’t done so already, peel and chop your sweet potatoes into cubes. Add to steamer basket (I used my Always pan), cover and let steam for about 15 minutes, or until sweet potatoes are fork tender.
- Once sweet potatoes are tender, add to blender along with cashews, water, garlic, nutritional yeast, chili powder, paprika, onion powder, cumin, green chilis, salt, apple cider vinegar and cayenne, if using. Blend until smooth and creamy, adding any additional salt or water as needed.
- Taste and adjust seasoning as needed. Serve with an assortment of raw vegetables and tortilla chips or drizzle over your favorite dish.
Video
Notes
- I didn't soak the cashews for this recipe because I didn't feel like they needed to be soaked with my Vitamix blender, but if you don't have a high-speed powerful blender then you might want to soak your cashews for 2-4 hours before making the queso.
Nutrition
Serving: 1/4 cup | Calories: 85kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 344mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g