Jacked Up Vegan Queso Recipes

JACKED-UP VEGAN QUESO

Jacked-Up Vegan Queso image

I can't believe it's vegan. This easy-to-make dip is super velvety with vegan Cheddar cheese mixed with black beans and spicy tomatoes. It's so quick and easy, you can make it at the last minute before your game day get-together.

Provided by Buckwheat Queen

Categories Cheese Dips and Spreads

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

8 ounces shredded vegan Cheddar cheese
¾ cup water, divided
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup canned Mexican-style black beans
1 tablespoon pickled jalapeno slices

Steps:

Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 8.5 g, Fat 9.4 g, Fiber 2.5 g, Protein 14.7 g, Sodium 935.6 mg, Sugar 0.4 g

VEGAN 'QUESO'

Vegan 'Queso' image

This recipe is for "queso," and yes, the dish name is in quotation marks. That's because it's a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook "Amá: A Modern Tex-Mex Kitchen" by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.

Provided by Tejal Rao

Categories snack, burritos and nachos, condiments, dips and spreads, finger foods, appetizer

Time 30m

Yield 2 cups

Number Of Ingredients 14

Ingredients

6 ounces tomatillos, husked and rinsed
1 serrano chile
1 shallot
3 garlic cloves
Fine sea salt
1/2 bunch cilantro, coarsely chopped
1 cup raw cashews
1 chipotle pepper in adobo
3/4 cup to 1 1/4 cups unsweetened almond milk
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1 tablespoon finely chopped red onion, for garnish
1 tablespoon finely chopped cilantro, for garnish
Tortilla chips

Steps:

Make the salsa: Put the tomatillos, chile, shallot and garlic on a foil-lined baking sheet and sprinkle with salt. Broil until the vegetables are charred and soft, turning halfway through, about 10 minutes. Once slightly cooled, transfer to a blender or food processor, add the cilantro and purée until smooth. (Reserve a few tablespoons salsa for garnish and leave the remaining salsa in the blender, as you'll add more queso ingredients to it in a few minutes.)
Make the queso: Toast the cashews in a large skillet over medium heat, shaking the pan occasionally, until the cashews are a light golden brown and fragrant, about 10 minutes. Remove from heat and set aside to cool slightly.
Once cooled, add the cashews, chipotle pepper, 3/4 cup almond milk, turmeric and salt to the tomatillo mixture in the blender, and purée until smooth. Add more almond milk as needed to get a smooth consistency, but be careful not to add too much or the dip will be too thin. Taste and adjust seasoning with salt, if needed.
Transfer the cashew queso to a bowl, drizzle with the reserved tomatillo salsa and garnish with chopped onion and cilantro. Serve warm with tortilla chips.

VEGAN QUESO RECIPE BY TASTY

Vegan Queso Recipe by Tasty image

Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories Appetizers

Yield 2 cups

Number Of Ingredients 16

Ingredients

1 cup raw cashew
boiling water, to cover
1 tablespoon olive oil
½ white onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
½ teaspoon cumin
1 teaspoon chili powder
1 cup vegetable stock
⅓ cup nutritional yeast
½ teaspoon salt
½ teaspoon black pepper
1 cup non-dairy milk
chopped fresh cilantro, for garnish
tortilla chip, for serving

Steps:

Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
Add the cumin and chili powder and stir well to coat the vegetables.
Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
Pour the queso into a shallow bowl or serving dish.
Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams

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