Creamy Vegan Cashew Queso

By: Barb Biagioli

There’s no denying that cheese is one of the great pleasures in life and even if you’re on a plant-based diet you don’t have to miss out. There are a lot of different options when it comes to vegan cheese from brands like Daiya, Miyoko, Kite Hill, and Violife to food substitutes like tofu, coconut milk, flour and, tree nuts. But one of our absolute favorites is cashews. They’re nutrient-dense, have a subtle flavor, and absorb water well which makes them ideal for cheesy sauces like this one.

So here it is, the perfect creamy dairy-free cheese! With an extra kick from the cumin and harissa, this cashew queso is great on nachos, over taco bowls, in burritos, or paired with salsa for dipping chips.

Cashew Queso Recipe

 Prep Time: 5 minutes | Total Time: 5 minutes | Servings: 6

INGREDIENTS

• 1 cup hot water

• 1 cup raw cashews

• 2 garlic cloves

• 1 tbsp nutritional yeast

• 1 tbsp harissa

• 1 tsp onion powder

• 1 tsp chili powder

• ½ tsp turmeric

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp cumin
  

INSTRUCTIONS

 1.     Add all ingredients to a high-speed blender. Add in ½ cup of water to thin and blend. Add in incremental amounts until you achieve desired consistency.

 2.     To heat, you may bring the sauce to a simmer in a small pot. Otherwise, enjoy room temperature as is – with tacos, nachos, burritos, or atop taco bowls!

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