Vegan Queso Recipe
This vegan "cheese" dip is a cinch to make - just throw everything in your Blendtec and let it do the work! Eat this vegan queso as a dip or make nachos by pouring this over chips with beans, pico de gallo, olives, jalapenos and guacamole.
Overview
Total time: 03 M
Servings: 6
Calories: 100
Ingredients
- 8 fl. oz. water
- 1 tbsp. lemon juice
- 1/4 cup roasted red peppers
- 1/3 cup cashews raw & unsalted
- 1/3 cup almonds raw & unsalted
- 1/4 cup nutritional yeast
- 1 tsp. onion powder
- 1 tsp. sea salt
Nutritional Information
- Serving Size: 3 oz.
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 410mg
- Carbohydrates: 6g
- Fiber: 2g
- Sugar: 1g
- Protein: 5g
Instructions
- Add all ingredients to jar in order listed and secure lid.
- Run on "Soup" or "Hot" or "90" cycle twice or blend on a high speed for 180 seconds.
Good point to mention avoiding different kids of active yeasts. That could get real bad, real fast!
This recipe is also really good with about 1/4-1/2 tsp of smoked paprika! :)
You can make an amazing "cheese sauce" with carrots and potatoes, chef Mark Anthony has a really yummy one. www.chefmarkanthony.com, he use to work in las vegas as a chef to celebrities, but now he’s a Christian and has become a vegan, he came to my church and cooked, and that’s where I tasted the sauce.
I had trouble finding roasted red peppers and don’t have time to make my own, so used diced jalepenos and green chilies and it is great. Next time I’m using soy milk; it came out a little thin.
I never knew what it was before trying this recipe either. But my local grocery Store Winco had in their bins, which was great in case I didn’t like the recipe.
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