Description
This creamy vegan queso is rich, silky, and totally dairy-free — perfect for parties or a weeknight snack. It’s nutrient-dense and quick to make, making it an indulgent yet healthy option.
Ingredients
Scale
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
- 1 (15-oz) can drained white beans
- 1/4 cup nutritional yeast
- 1/2 cup warm vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- 1/2–1 teaspoon sea salt
- 1 seeded jalapeño (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Soak the cashews for 4 hours or boil them for 10 minutes and then drain.
- Blend the soaked cashews with white beans, nutritional yeast, warm vegetable broth, lime juice, smoked paprika, and sea salt until smooth.
- In a separate bowl, make a slurry with the cornstarch and cold water.
- Whisk the slurry into the blended mix in a medium saucepan over medium-low heat.
- Simmer for 5–7 minutes until glossy and thickened, stirring constantly.
- Taste and adjust seasoning, then serve warm.
Notes
For extra umami, consider adding a splash of low-sodium soy sauce or miso. Serve as a dip, sauce, or topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Blending and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg