Ingredients
Scale
- 1½ cups raw cashews (soaked in hot water for 1 hour, or boiled for 10 minutes)
- ¾ cup water (plus more for thinning)
- ¼ cup nutritional yeast
- ½ cup jarred roasted red peppers, drained
- ¼ cup salsa or 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 tablespoons fresh lime juice
- 2 teaspoons garlic powder
- 1½ teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon onion powder
- 2-3 tablespoons pickled jalapeño juice or hot sauce (adjust for heat preference)
- Optional: 2 tablespoons diced jalapeños for extra heat and texture
Instructions
- Prepare the Cashews: Drain and rinse your soaked cashews thoroughly. If you forgot to soak them ahead of time, you can do a quick-soak method: boil cashews in water for 10 minutes, then drain and rinse. This softens them enough to blend smooth.
- Blend the Base: Add the drained cashews, water, nutritional yeast, roasted red peppers, salsa, lime juice, garlic powder, cumin, chili powder, smoked paprika, salt, onion powder, and jalapeño juice to your high-speed blender. Secure the lid tightly.
- Blend Until Silky Smooth: Start on low speed and gradually increase to high. Blend for 2-3 minutes, stopping to scrape down the sides with a rubber spatula as needed. The mixture should be completely smooth and creamy with no graininess. If it’s too thick, add water 1-2 tablespoons at a time and blend again until you reach nacho-cheese-sauce consistency.
- Taste and Adjust: At this point, taste your queso (it’s safe to eat raw). Adjust seasonings as needed – more salt for savoriness, more lime for brightness, more hot sauce for heat, or more nutritional yeast for cheesier flavor. Blend briefly to incorporate any additions.
- Warm It Up: Pour the queso into a small saucepan and warm over medium-low heat for 3-5 minutes, stirring constantly. This step isn’t mandatory, but warming enhances the flavors and gives it that fresh-from-the-stove appeal. Don’t boil – just heat until warmed through and smooth.
- Serve Immediately: Transfer to a serving bowl or small slow cooker set to “warm” to keep it at the perfect dipping temperature throughout your party. If adding fresh diced jalapeños for texture, stir them in now.
- Thin as Needed: As the queso sits, it may thicken. Simply stir in a tablespoon or two of water, vegetable broth, or even non-dairy milk to return it to your desired consistency.
Notes
- Soaking Shortcut: For super quick queso, use cashew pieces (they soften faster) or boil whole cashews for 10 minutes instead of soaking.
- Consistency Control: This recipe makes a medium-thick queso perfect for dipping. For nacho drizzling, thin with extra water. For a thick cheese sauce, use less water.
- Spice Level: Start with 2 tablespoons jalapeño juice for mild heat. Add more hot sauce or fresh jalapeños for spicier queso.
- Nutritional Yeast Brands: Different brands vary in flavor intensity. Red Star and Bragg’s are common favorites with good cheesy flavor.
- High-Speed Blender Essential: A powerful blender is crucial for silky texture. Regular blenders may leave it grainy.
- Color Variation: Queso color ranges from golden yellow to orange depending on your salsa and peppers. All are delicious!
- Prep Time: 10 minutes (plus 1 hour soaking time for cashews)
- Cook Time: 05 minutes
- Category: Appetizer
- Method: Blender
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: ⅓ cup
- Calories: 155
- Sugar: 2g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg