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vegan queso recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This easy vegan queso recipe transforms a bland cashew dip into a hearty and decadent dip. The secret is a blend of cashews and vegetables, creating a satisfying base for the smoky roasted red pepper swirl, ready in under 30 minutes (not including soaking).
Ingredients
- 1.5 cups (200 g) raw cashews
- 1 large (200 g) red bell pepper
- 1 medium (150 g) russet potato, peeled and diced
- 1 small (50 g) carrot, peeled and diced
- 1 cup (250 ml) unsweetened plant milk
- 0.25 cup (60 ml) nutritional yeast
- 1 small jalapeño, seeded (optional)
- 2 cloves garlic, divided
- 1 tablespoon (15 ml) fresh lime juice
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon (5 ml) smoked paprika, divided
- 0.5 teaspoon (2.5 ml) ground cumin
- 0.5 teaspoon (2.5 ml) onion powder
- 0.5 teaspoon (2.5 ml) garlic powder
- 1 teaspoon (5 ml) olive oil
- 1 pinch sugar
- Sea salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Soak Cashews and Prepare Vegetables: Place cashews in hot water for at least 30 minutes, then drain. Boil diced potato and carrot for 10-15 minutes until very tender; drain well.
- Roast Bell Pepper: If roasting fresh pepper, halve and seed it. Roast at 400°F (200°C) for 20-25 minutes, then steam for 10 minutes to loosen skin before peeling. Alternatively, use a jarred roasted red pepper.
- Blend Queso Base: Combine soaked cashews, cooked potato and carrot, plant milk, nutritional yeast, jalapeño (if using), 1 garlic clove, lime juice, half the paprika, cumin, onion powder, garlic powder, and salt in a high-speed blender. Blend until exceptionally smooth. Add more plant milk if a thinner consistency is desired.
- Heat Queso: Transfer base to a saucepan and heat over medium-low heat for 5-7 minutes, stirring until warmed and slightly thickened. Keep warm on low heat.
- Blend Red Pepper Swirl: Rinse blender and add peeled red pepper, remaining garlic clove, remaining paprika, apple cider vinegar, sugar, and olive oil. Blend until very smooth.
- Assemble and Serve: Pour warm queso base into a bowl. Drizzle with the red pepper swirl and gently swirl together with a spoon to create ribbons. Garnish with fresh cilantro and serve immediately.
Notes
To store, refrigerate in an airtight container for up to 4 days. When reheating, add a splash of plant milk or water to restore smooth consistency, as the sauce thickens significantly upon cooling. Freezing is generally not recommended as the texture may separate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 0.25 cup
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg