Vegan Recipes : Cashew Queso
Category : Vegan Recipes
I’m not sure about you, but delicious, gooey cheesiness is my idea of comfort food. Whether you prefer it with nachos or on a burrito, these vegan recipes for cashew queso are just what the doctor ordered!
The cashews provide for a rich and smooth base, and the miso adds an unexpected depth to the queso. The spices, ranging from jalapenos to ancho powder, just bring it to perfection. I’ve even used this cashew queso as an alternative filler for grilled cheese sandwiches for my children, and they love it. To seal the deal, this recipe is 100% gluten free. It only takes about 45 minutes of your time to make, and the recipe will make 2 cups of queso.
Here are the ingredients you’ll need:
- 1 cup cashews, soaked in water for at least 2 hours or overnight
- 2 cups veg broth
- 2 tablespoons white miso (see recipe note)
- 2 teaspoons cornstarch or arrowroot
- 1 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground ancho pepper (or any mild ground red chili)
- 2 tablespoons nutritional yeast (optional)
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
You can start preparing these vegan recipes by draining your cashews. In your blender, they should be combined with the vegetable broth, miso, and cornstarch and blended together until smooth. When you rub the mixture between your fingers, it shouldn’t have any graininess to the texture.
Next, place a medium sized saucepan over medium heat on your stovetop. The onions, red peppers, and jalapenos should be sautéed together for 7-8 minutes or until the onions are soft. Add the garlic and sauté the mixture for another 1-2 minutes.
The vegetables should then be transferred to your blender. Add in the cumin, ancho, nutritional yeast and salt and continue to blend until smooth. Take the mixture out your blender and transfer it back to your pot. Turning up the heat, your queso should be brought to a slow, rolling boil.
Lower the heat and let it simmer for about 20 minutes, stirring occasionally. The sauce should start thickening right about now. The sauce should be thick, but it should still be pourable. If it seems a little too thick, you can add a small amount of water to it. For the final step in fixing these vegan recipes, add in the lemon juice. Taste, and adjust the seasonings, spices, and salt to your preference. Serve it hot and enjoy!