VEGAN QUESO
A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.
Provided by Brooke Mulford
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
- Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.
Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.7 g, Fat 6.5 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 180.9 mg, Sugar 0.8 g
VEGAN QUESO
Raw cashews are transformed into a creamy and flavorful dairy-free queso that'll cure all your cravings.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes and green chiles into a small bowl and set aside.
- Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
- Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Transfer the mixture back to the cast-iron skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
- Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.
- Serve with tortilla chips.
VEGAN QUESO RECIPE BY TASTY
Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip
Provided by Jordan Kenna
Categories Appetizers
Yield 2 cups
Number Of Ingredients 16
Steps:
- Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
- Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
- Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
- Add the cumin and chili powder and stir well to coat the vegetables.
- Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
- Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
- Pour the queso into a shallow bowl or serving dish.
- Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams
VEGAN QUESO NACHOS
Easy, peasy, lemon squeezy vegan nacho recipe. Dress your nachos up in a way that you love to. I love to use cilantro, tomatoes, avocado, refried beans, and dairy free sour cream as yummy toppings.
Provided by Main House
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Combine tofu, carrots, taco seasoning, nutritional yeast, onion powder, and garlic powder in a blender or food processor. Blend until smooth and creamy.
- Transfer queso to a small saucepan over medium heat. Cook until hot enough to serve, 5 to 10 minutes.
- At the same time, heat oil in a skillet over medium heat. Add vegetarian crumbles and cook and stir until browned, 8 to 10 minutes.
- Serve tortilla chips on individual plates topped with cooked crumbles and hot queso.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 41.6 g, Fat 16.3 g, Fiber 6.3 g, Protein 16.8 g, SaturatedFat 2.1 g, Sodium 560.3 mg, Sugar 2.9 g
VEGAN QUESO
This vegan queso is ABSOLUTELY AMAZING! I've only been a vegan for about two months and I'm having major cheese withdrawals, but this queso is the perfect fix! It can be used as a dip, spread, or sauce. Let me know what you think!
Provided by Vittoria2008
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients first in a small saucepan.
- Add water.
- Whisk CONSTANTLY over medium heat until mixture is well incorporated. (If you don't constantly whisk it, the sauce will become lumpy!).
- Add margarine and Rotel and mix for about another minute or so.
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- I like to soak my cashews covered in hot water for 5 minutes. This helps them soften up nicely and blend into pure creamy perfect. To help with digestion, it’s recommended to soak them for up to 2 hours in cool water. Soaking can be optional.
- Add the cashews, 1/2 cup water, garlic, nutritional yeast, cumin, chili powder, and salt to the blender cup. Blend until creamy, about 1 – 2 minutes, stopping to scrape down the sides as needed. Add more water as needed. Taste for flavor.
- . For a warm vegan queso, pour queso dip into an oven safe bowl, cover with tin foil, and place in a preheated oven set to 350 degrees F. for 10 – 15 minutes. Alternatively, warm in the microwave, uncovered, using 30 second intervals, stirring after each until warmed through.
- Serve warm or at room temperature with your favorite tortilla chips or veggie sticks. For color and texture top with sliced or diced, jalapeno, red bell pepper, tomatoes, green onions and/or cilantro.
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