Nutrition
Ingredients
- 168 grams raw, unsalted cashews
- 1 1/2 cup soy milk
- 2 cans green chilies
- 2 tbsp Nutritional Yeast
- 1 1/2 tsp salt
Instructions
- Add cashews in a pot of boiling water and allow to cook for about 10 minutes. This will soften them and make them easier to blend
- In a blender, mix all of the ingredients listed under the "Queso topping" – cashews, soy milk, nutritional yeast, green chilies and salt – until creamy
Equipment
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Notes
- Use Oat Milk or Cashew Milk instead of Soy Milk; I prefer a thicker non-dairy milk for this recipe so that it comes out creamy.
This is probably the recipe I make the most. I obsessively make this because it takes like five minutes and is so good! I think it’s the closest vegan option I’ve ever had to queso! It’s also great if you’re just dairy-free and want a queso option! I eat this on everything – it’s perfect with just plain tortilla chips, great on loaded nachos, loaded fries, burritos, tacos, enchiladas. Literally, I could probably drink it like a savory smoothie; I just love it! Also, if you put it on top of something like enchiladas and cook it in the oven, it browns!! And because this queso uses soy milk, it has pretty decent protein! Hopefully I have convinced you to try this super simple and easy recipe!
Ingredients
- Raw, Unsalted Cashews – make sure you get the raw, unsalted cashews. This is very important. You’ll need to soak them for this recipe – you can either do that the night before or throw them in boiling water for ten minutes or so.
- Soy Milk – I use soy milk for this recipe because it’s the non-dairy milk with the highest amount of protein, and it will make this queso super creamy! You could sub this with a different milk, but may need to use less because it will probably be more thin than if you make it with soy milk.
- Green Chilies – I liked to use the mild canned Green Chilies. That’s what gives this vegan queso most of its flavor!
- Nutritional Yeast – we don’t use a ton of Nooch for this recipe, but what we do use gives it a nice cheesy flavor and a bit more protein!
- Salt – feel free to use more or less depending on your tastes!
Instructions
- First things first, we need to soften the cashews. There are two options. The long way – soak the raw cashews in water for several hours, preferably overnight. The short way – throw them (gently) in boiling water for about ten minutes until soft. Softening the cashews will help us blend them. This is especially important if you don’t have a high powered blender, like a Vitamix. And if you don’t have a Vitamix, let me tell you, it’s life changing for a vegan. The difference between queso made in a Vitamix vs. one made in a standard blender is like night and day. The first time I used a Vitamix for blending cashews, I was shocked by how smooth it was. I had never even noticed it was gritty before.
- Now that the cashews are softened, add everything to the blender and blend until it is smooth and creamy.
- Last step – try not to drink it.
Silly Little Haiku
Cashews are magic
Vitamix is life changing
Everything is smooth
Author
Protein Deficient Vegan
