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.
I’ve always used Brewers yeast for these cheeses. I’m curious why does it have to be nutritional yeast, what’s the difference?
This recipe is also really good with about 1/4-1/2 tsp of smoked paprika! :)
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.
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 just used fresh red bell pepper. It worked great and tasted amazing.
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