Vegan Queso
Published Feb. 7, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 4garlic cloves, roughly chopped
- 1teaspoon smoked paprika
- 1medium sweet potato (about 8 ounces), peeled and chopped
- 1cup raw cashews
- ⅓cup nutritional yeast
- 1chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce
- 1teaspoon mustard powder
- Pinch of MSG (optional)
- Salt, to taste
- Tortilla chips, steamed broccoli, or French fries, to serve
Nutritional analysis per serving (6 servings)
240 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 12 grams protein; 220 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the oil and garlic in a medium saucepan and cook over medium-high heat, stirring frequently, until the garlic is fragrant and barely golden, about 2 minutes. Add the paprika and cook until fragrant, about 30 seconds. Add 3 cups water, the sweet potato, cashews, nutritional yeast, chipotle, adobo, mustard and MSG (if using) and gently simmer, stirring occasionally, until the sweet potato and cashews are tender, 15 to 20 minutes.
- Step 2
Carefully transfer the mixture to a blender and puree until completely smooth. Generously season with salt to taste. (It should be cheesy, slightly spicy and have a mellow sweetness. If it’s too sharp, spicy or bland, it needs more salt.) If the mixture is too thick, add water a tablespoon at a time. Serve warm or at room temperature with tortilla chips, steamed broccoli, or French fries. (Store refrigerated for up to 1 week.)
Private Notes
Comments
This was good, but it needed a little tweaking to make it less sweet and give it more of a queso flavor. I added extra nutritional yeast, a bit of white vinegar to give it extra tang, and a can of green chilis. It was delicious and a good healthy alternative to normal cheese dip!
I was skeptical at first but this was surprisingly good! And healthy!
Not bad, but not queso. I can see using this as a sandwich spread if you keep it on the thicker side.
I doubled the recipe and cooked everything in a 4 quart stockpot. It was pretty good, I had to cook the mixture a lot longer to make the cashews soft enough. Same texture as queso, tasted somewhat like cheese. I used a combination of nutritional yeast powder and flakes. I steamed some broccoli and poured a bunch of queso over it. I enjoyed it. I'll make it again.
I add white miso in addition to the nooch to give it more umami depth and make it more cheese-like in flavor.
Not bad, but not queso. I can see using this as a sandwich spread if you keep it on the thicker side.
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