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Hand dipping a tortilla chip into a bowl of vegan queso topped with tomatoes and jalapenos

Best Vegan Queso (Ever)

mylifeinbalancegroup.com/best-vegan-queso-blanco-paleo/
The best vegan queso recipe ever, it tastes so much like the real thing! Made with potatoes, cashews, and nutritional yeast, this magical combination does not taste dairy-free, paleo, or vegan - but it is!
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • standard blender high-speed preferred, see Notes
  • medium saucepan optional
  • Large wooden spoon optional
  • serving bowl

Ingredients

For the Vegan Queso

  • 1 cup boiled, cubed potatoes (approximately 2 medium red or yellow potatoes)
  • ¾ cup raw cashews (soaked if needed, see Notes)
  • 4 cloves garlic (peeled, roughly chopped)
  • 1 4-ounce can diced green chilies (with juice)
  • 1 4-ounce can chopped pickled jalapeños (juice reserved, ¼ cup jalapeños reserved)
  • 1 tablespoon pickled jalapeño juice (reserved from 4-ounce can of jalapeños)
  • 1 cup vegetable broth
  • 1 cup unsweetened, full-fat coconut milk (from can not carton)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon cumin
  • 1 teaspoon salt (more or less to taste)

Optional (But Recommended) Ingredients

  • 1 teaspoon tapioca starch
  • 1 dash turmeric (for color)
  • 1 10-ounce can diced tomatoes & green chilies (drained)

To Serve

  • ¼ cup chopped pickled jalapeños (reserved from 4-ounce can of jalapeños)
  • chopped fresh cilantro (to garnish)

Instructions

  • Add 1 cup boiled, cubed potatoes, ¾ cup raw cashews, 4 cloves garlic, 1 4-ounce can diced green chilies, 1 4-ounce can chopped pickled jalapeños (excluding reserved ¼ cup jalapeños), 1 tablespoon pickled jalapeño juice, 1 cup vegetable broth, 1 cup unsweetened, full-fat coconut milk, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 2 tablespoons nutritional yeast, 1 teaspoon cumin, and 1 teaspoon salt to blender. Add 1 teaspoon tapioca starch and 1 dash turmeric if using.
  • Blend ingredients until mixture is very smooth and all ingredients are fully combined.
  • If blender does not heat queso mixture while blending, transfer mixture to medium saucepan. Heat saucepan over medium-low heat, stirring queso constantly, until mixture reaches desired temperature.
  • Taste queso and stir in additional salt if desired.
  • Transfer queso to serving bowl. Add ¼ cup chopped pickled jalapeños and 1 10-ounce can diced tomatoes & green chilies, and gently stir until ingredients are well incorporated.
  • Garnish queso with chopped fresh cilantro if desired and serve warm.

Recipe Notes

  • Cashews: If you don't have a high-speed blender, you'll need to soak the cashews first so they'll blend completely. Place them in a bowl and pour 3 cups of hot filtered water over them. Place the bowl in the fridge and let the cashews soak 6-8 hours.
  • Vegetable Broth: If you're not strictly vegan, you can use chicken broth instead if you want.
  • Make it Paleo: If you're on a strict Paleo diet, or if you must avoid nightshade, swap the potatoes for 1 cup mashed, steamed cauliflower.
  • Leftovers: Store leftover queso in an airtight container in the fridge up to 5 days.
  • Reheat: Add unsweetened almond milk if the consistency of the queso is too thick. Reheat on the stovetop or in the microwave until just heated through.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 171calProtein: 5gFat: 13gSaturated Fat: 7gSodium: 725mgPotassium: 353mgTotal Carbs: 12gFiber: 3gSugar: 4gNet Carbs: 9gVitamin A: 370IUVitamin C: 9mgCalcium: 30mgIron: 2mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/best-vegan-queso-blanco-paleo/