Raw cashews are transformed into a creamy and flavorful dairy-free queso that’ll cure all your cravings.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 servings |
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 jalapeno, thinly sliced, seeds removed if desired
- 2 tablespoons cilantro leaves
- Tortilla chips, for serving
Instructions
- Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes with green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes with 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 cast-iron 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 with 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 skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
- Garnish with the remaining tomatoes with green chiles, the jalapenos and cilantro. Serve with tortilla chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 336 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 349 mg |
Reviews
This was the most DISGUSTING recipe I have ever made. I followed the directions to a tee. It literally made my stomach churn 0/10
Made the cashew queso this week for me and my little one to snack on for lunches with healthy dippers. Neither of us can have dairy but I only had to eliminate cheese less than a couple years ago and I’m a HUGE cheese lover with distinctive taste for high quality well aged ultra sharps and such. While cooking the cashews I gave a taste to see if they were tender and was blown away by the incredible and spot-on queso flavor! I followed the recipe directly to that phase and could not believe the blend of spices with cashews made what tasted exactly like queso! Did stock instead of water for extra flavor at blending phase and went a little light on the added liquid at blending phase to keep it thicker (only modifications). Little one gobbled it up with carrot dippers and grain free tortilla chips. Dairy eating family gave it a big thumbs up too!! We decided it’s a keeper in rotation!
Very yummy, but I can’t give this 5 stars because of my cheese obsession. This is a very good vegan “queso” that is super quick. No need to soak the cashews overnight – that’s a win!
Such a great recipe. I have made it several times and everyone loves it–even non-vegans.
Really good. Made in my blender. Topped with drained chunky salsa.
Very tasty! I was looking for a way to use up some cashew cream that I’d made and this was perfect! I added all of the ingredients to a pan and heated gently, blended with an immersion blender and left half of the tomatoes chunky. It was a big hit with even the non vegan in the family.