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Vegan Queso | via veggiechick.com #vegan #glutenfree

Vegan Queso (Vegan, Gluten Free)

5 from 2 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Author: Christin Russman
Creamy cheesy Vegan Queso- Use this cashew cheese as a topping for Mexican dishes, baked potatoes, and other delicious whole foods.
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Ingredients

  • 1 1/2 cups raw unsalted cashews
  • 3 tablespoons nutritional yeast
  • 1/4 cup fresh lemon juice
  • 1 15 ounce can Great Northern beans OR pinto beans (rinsed and drained)
  • 1 tablespoon tahini - optional
  • 2 teaspoons jalapeño hot sauce
  • 1 teaspoon turmeric
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Spanish paprika
  • 1/4 teaspoon salt
  • 3/4 to 1 cup hot water

Instructions

  • Add cashews to a food processor and process on high for 2-3 minutes, stopping to scrape the sides as necessary. The cashews will start to resemble a butter-like consistency.
  • Add the nutritional yeast, lemon juice, beans, tahini, hot sauce, all spices and hot water. Blend until smooth. If still not smooth, add a little hot water in 1 tablespoon increments.

Notes

This recipe makes about 2 cups vegan queso. Store in a airtight container in the fridge for up to 1 week.
Try this cheese on my Spicy Baked Potato or Vegan Nachos.

Nutrition

Serving: 2tablespoons | Calories: 30kcal | Carbohydrates: 4.5g | Protein: 1.8g | Fat: 0.6g | Sodium: 84mg | Sugar: 0.4g
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