Vegan Queso Blanco

5 stars (64 ratings)

This is the most amazing Vegan Queso Blanco! It’s cheesy, spicy, and goes well with just about everything. Easy to make with simple ingredients in only 20 minutes.

Prep Time15

Cook Time5

Total Time20

Course: Appetizer, Snack

Cuisine: Mexican

Servings: servings

Calories: 119kcal

Author: Nora Taylor

Ingredients

1 cup raw cashews
1 cup peeled and chopped yellow or white potato (1-2 potatoes)
8 ounces canned green chiles, mild or medium
2 tablespoons pickled jalapeños
2 tablespoons pickled jalapeño juice from the jar
2 tablespoons lemon juice (about 1 lemon squeezed)
1 cup water
1 teaspoon salt
optional: finely diced tomatoes and jalapeños, for topping

US Customary - Metric

Instructions

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.
Top with optional diced tomatoes and jalapeños. Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican-inspired meal. Enjoy!

Video

Notes

Cashew allergy? Substitute raw slivered almonds instead. I haven't tried a nut free version of this, but silken tofu or white beans 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.

Nutrition