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Vegan Cashew Queso

With just a handful of easy to find ingredients, this vegan queso nacho cheese is creamy, dreamy, and seriously delicious.
Course Dips, Sauces, and Salsas
Cuisine Mexican
Keyword cashew queso, vegan nacho cheese, vegan queso
Diet Dairy-Free, Gluten-Free, Low Carb, Paleo, Raw, Vegan, Vegetarian
Occasion 4th of July, Birthdays, Cinco de Mayo, Game Day
Time 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2 cups
Calories 133kcal
Author Sarah Bond

Ingredients

  • 1 cup cashews 150 g
  • 1 carrot
  • ¾ to 1 cup water 175 to 240 mL
  • ¼ cup nutritional yeast 30 g
  • 1 Tbsp hot sauce like adobo sauce (my favorite), harissa, or hot sauce
  • 1 clove garlic
  • ¼ tsp each chili powder, cumin, smoked paprika, salt

Instructions

  • Soak: Place cashews in a bowl and cover with water. Let soak overnight, either on the counter or in the fridge. (Alternatively, soak in very hot water for an hour). Strain before using.
  • Carrot: Chop carrot into chunks and set in a microwave-safe bowl. Add a dash of water and cover bowl with plastic wrap. Microwave for 3 to 4 minutes on high, or until carrot is fork-tender.
  • Blend: Add drained cashews, drained carrot, ¾ cup water, nutritional yeast, garlic, and spices to a blender. Blend until smooth, adding more water as needed to reach a smooth, sauce like consistency.

Notes

Store in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 0.25cups (1/8 recipe) | Calories: 133kcal | Carbohydrates: 10.1g | Protein: 6.7g | Fat: 8.5g | Saturated Fat: 1.6g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 130mg | Fiber: 2.8g | Sugar: 1.3g | Calcium: 12mg | Iron: 2mg