This is the best vegan queso recipe ever. It’s easy and tastes so much like the real thing. With rich cashew cream and a touch of cheesy nutritional yeast, you’ll fall in love with this dairy-free vegan queso recipe. Paleo and Whole30, too.
The best vegan queso recipe ever, it tastes so much like the real thing. Made with potatoes, cashews, and nutritional yeast, this magical combination does not taste dairy-free, paleo, or vegan. But it is!
1 cup boiled potato about 2 medium yellow or red potatoes, see note for strict paleo diets
4 garlic cloves peeled
1 teaspoon garlic powder
3/4 cup raw cashews soaked overnight if not using a high-speed blender like a Vitamix
1 cup vegetable or chicken broth
1 tablespoon fresh lemon juice
1 cup coconut milk unsweetened, full fat
1 4-ounce can chopped mild chiles
2 tablespoons nutritional yeast
1 4-ounce can chopped pickled jalapeños divided and drained (reserve juice)
1 tablespoon pickled jalapeno juice
1 teaspoon cumin
1-2 teaspoons salt
fresh cilantro chopped, if desired for garnish
high speed blender
Combine everything except for 1/4 cup chopped pickled jalapeños in a high-speed blender like a Vitamix. Start with 1 teaspoon salt. Blend until very smooth.
If blender does not heat mixture, transfer to saucepan and put on the stove over medium-low heat. Add 1/4 cup chopped pickled jalapeños. Heat until desired consistency, stirring constantly so as not to burn the bottom. Taste and add extra salt if desired.
Recipe Notes If on a strict paleo diet or if you must avoid nightshade, swap the 1 cup white potato for 1 cup mashed, steamed cauliflower. Keep leftover in an airtight container in the fridge about 5 days. When reheating, add unsweetened almond milk, if desired, to thin to desired consistency. Recipe Adapted From Best Vegan Queso Blanco (Paleo Queso Blanco) @ 40aprons.com