Vegan Cashew Queso Recipes

VEGAN QUESO

Vegan Queso image

Raw cashews are transformed into a creamy and flavorful dairy-free queso that'll cure all your cravings.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 10-ounce can diced tomatoes with green chiles
1 cup raw cashews
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper
Kosher salt
1/4 cup nutritional yeast
1 tablespoon chopped jarred roasted red peppers, drained
1/2 tablespoon distilled white vinegar
2 teaspoons hot sauce
1 small jalapenos, thinly sliced, seed removed if desired
2 tablespoons fresh cilantro leaves
Tortilla chips, for serving

Steps:

Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes and green chiles into a small bowl and set aside.
Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Transfer the mixture back to the cast-iron skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.
Serve with tortilla chips.

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

Vegan Queso image

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

Provided by Brooke Mulford

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 15m

Yield 10

Number Of Ingredients 9

Ingredients

1 cup raw cashews
2 ½ cups hot water, divided
2 tablespoons nutritional yeast
2 tablespoons fresh salsa
2 cloves garlic, roughly chopped
1 teaspoon ancho chile powder
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
¾ teaspoon kosher salt

Steps:

Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.7 g, Fat 6.5 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 180.9 mg, Sugar 0.8 g

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