Go Back
Vegan Queso
Print

Better than Cheese Spread & Queso

You'll find endless uses for this plant-based queso spread and dip: tortilla chip or veggie dip, loaded potato topping, nacho sauce... the sky is the limit! 
Course Sauce
Cuisine American, Mexican
Keyword Dairy-Free Queso
Prep Time 10 minutes
Servings 8

Ingredients

  • 2 cups raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp turmeric
  • 2-3 tsp red pepper flakes
  • 1/2 cup salsa
  • 1-2 T hot sauce
  • 1/4 - 3/4 cup almond milk
  • 1/2 - 1 jalepeno, sauteed optional

Instructions

  • Puree cashews in a food processor until smooth and no chunks remain, stopping to scrape the sides as needed.. 

For spread:

  • Add all ingredients, including 1/4 cup almond milk, and puree into a creamy spread. 
  • OPTIONAL: Dice and saute jalapeno. For spicier cheese spread use the entire jalapeno and for mild/medium remove the seeds and only use half. Mix jalapeno into the spread.

For queso:

  • Add all ingredients, including 3/4 cup almond milk and puree into a creamy dip. If too thick, add more almond milk, 1 T at a time, until desired consistency is reached. Add additional hot sauce, if desired. 
  • OPTIONAL: Dice and saute jalapeno. For spicier queso use the entire jalapeno and for mild/medium remove the seeds and only use half. Mix jalapeno into the queso.

Notes

For a more creamy texture, let the cashews soak in water overnight. Soaking the cashews for a few hours before will make your queso/spread smoother as well.
The longer you let your food processor run, the smoother the queso/spread will be.