🧀 What Makes This Recipe So Good
It’s a foolproof copycat. Seriously, it tastes so much like real queso you might worry you’re actually eating dairy. It’s really easy to make. A quick blend in a Vitamix gives you a smooth, hot dip that’s ready to eat in less than 10 minutes! It’s low-calorie and low-carb, which means you can eat as much as your heart really desires. It will keep in the refrigerator for up to 5 days, so you can make it ahead of an event or on meal prep Sundays. Store it in an airtight container, and add a little unsweetened almond milk when you reheat it if it’s too thick.
👩🏼‍🍳 Chef’s Tips
Tapioca starch is an optional ingredient in this recipe, so don’t worry if you don’t have it. It does make a difference, though. It gives this queso a gooier texture than other vegan queso recipes, making it more like real queso. If you don’t have a high-speed blender (like a Vitamix) that’s okay! You’ll just need to soak your cashews overnight in hot water to help them blend more easily. Simply pour hot water over the cashews and let them sit – don’t worry about changing out the water after it cools off. After blending, you’ll need to transfer the queso to a saucepan and heat it through over medium-low heat. If you don’t want to use coconut milk, you can leave it out! Increase the cashews to a total of 1.5 cups and use 1.75 cups of water or stock to make up for it. For vegan queso blanco, leave out the turmeric and the can of tomatoes and chiles. Still use the small can of green chiles, though!
🌱 More Vegan Recipes You’ll Love
The Best Vegan Alfredo Sauce Vegan Chili The Best Avocado Chocolate Mousse (Vegan, Dairy Free) Vegan Nutella Quick Creamy Vegan Coconut Chickpea Curry Seitan Grilled Chicken with Vegan BBQ Sauce Vegan Crème Brûlée Crispy Vegan Chicken Sandwich Vegan Enchiladas
