Vegan Queso Blanco
Servings: 8 servings
The most amazing Vegan Queso Blanco ever! Cheesy, spicy, perfectly creamy and ready in about 20 minutes. No one will believe it's dairy free!
In a small pot, add the cashews and diced potatoes, then cover with water. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.
Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy. If you have a Vitamix or similar blender, you can simply blend it until hot, without needing to warm it in a pot.
If you have a regular blender or prefer to warm it on the stovetop, pour the mixture into a small/medium pot and stir frequently over medium heat until hot. It will thicken as it heats up, so add more water as desired to thin the cheese sauce.
Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!
- To serve, sprinkle with fresh chopped cilantro and/or diced tomatoes, optional but pretty.
- Cashew allergy? Substitute raw slivered almonds instead. I haven't tried a nut free version of this, but silken tofu may work in place of the nuts.
- To store: Vegan Queso Blanco will keep in a covered container in the refrigerator for about 5 days. It can also be frozen.
Serving: 1serving, Calories: 119kcal, Carbohydrates: 11g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 450mg, Potassium: 268mg, Fiber: 2g, Sugar: 1g, Vitamin A: 78IU, Vitamin C: 16mg, Calcium: 20mg, Iron: 2mg