Vegan Cashew Queso
Don't be put off by the vegan moniker! You can eat meat and still enjoy this recipe as the cashew cheese base and the queso itself are both totally delicious and work in a ton of applications from enchiladas to burgers. Even Zoe likes it and thinks it's really cheese!
The ingredients are pretty easy to find these days and if you are not familiar with nutritional yeast it is worth seeking out. Nutritional yeast is literally what it sounds like, a strain of yeast that has a savory, mushroomy, cheese smell and flavor. It is a natural flavor enhancer and I use it in any number of sauces, dressings and recipes that need a punch of umami without adding an animal product or drastically changing the flavor profile of he dish.
The cashew cheese base will last at least a week in the fridge since there really isn't anything that can spoil in there if you keep it refrigerated. The queso can be mixed a few hours or up to a day ahead of time but really should get consumed once it is heated.
In the picture I made collard green chips which are a little brittle to dip but totally addictive to snack on. I fried them but you can easily bake them in the oven or air fryer as well. They are best consumed the day they are made.
For other queso flavors try mixing up the salsa, adding crumbled cooked sausage or chorizo, vegan or otherwise, spicing it up with additional sriracha, chipotle or sambal or stirring in cooked spinach or kale, mushrooms or artichokes.
For a whiter color, just use raw cashews instead of roasted. Either way, look for unsalted nuts so you control the amount of sodium.
Ingredients
- For the Cashew Cheese Base
- 150g (1 Cup) Unsalted Roasted Cashews or Raw Cashews, soaked overnight in water to cover (see note)
- 45g (3 TBS + 2 tsp) Nutritional Yeast
- 5g (1 tsp) Apple Cider Vinegar plus more to taste
- 1/8 tsp Ground Turmeric (optional)
- 2g (1/2 tsp) Maple Syrup
- For the Queso
- Equal Parts cashew cheese and your favorite salsa, homemade or purchased
- Chopped Cilantro for garnish
- Tortilla Chips, Raw Veggies, Toasted Sliced Baguette, etc. to dip.
Instructions
To Make the Cashew Cheese Base:
- Drain cashews reserving 1/2 cup of liquid (additional liquid may be used in other recipes instead of water or discarded)
- Transfer cashews, 2 TBS of reserved liquid and remaining ingredients to a high speed blender.
- Puree, starting on low speed and then bringing it up to high. Add additional soaking liquid if necessary to create a smooth, thick sauce, the consistency of whipped cream cheese.
- Season to taste with salt. A few drops of additional vinegar might be needed as this helps brighten the flavor of the nutritional yeast and blend the flavor of the nuts in with the rest so it doesn't just taste like a nut butter.
- If time allows, let it rest for a day or two in the fridge to allow the flavors to meld and develop.
To Make the Queso:
Combine cashew cheese and salsa in a microwave safe bowl. Heat in 30 second increments until warm. Serve immediately or keep warm for up to 2 hours.
Notes
Soaking the nuts is necessary to make a silky smooth puree. If you forget to soak them the night before don't worry! Coarsely chop the nuts then bring enough water to cover to a boil. Pour the hot water over the nuts and keep covered for an hour or until they are cool enough to handle then proceed with the recipe.
By using raw cashews and omitting the turmeric, the cheese base will be less yellow.
For a cashew cream that can be used in place of heavy cream in soups and sauces, simply soak and puree the cashews on their own or with a few drops of vinegar to taste. Add enough water to achieve a pourable consistency like a thin pancake batter.