Quick Vegan Queso
This Quick Vegan Queso is perfect as a chip dip, or as a cheese sauce on any Tex Mex inspired recipe! Enjoy this on nachos, quesadillas, or even a baked potato. The cashews soak for 20-30 minutes, but after that it all comes together very quickly!
Ingredients
- ½ cup raw cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- 1 cup water
- 2 tablespoon arrowroot flour* - (also called arrowroot starch or arrowroot powder)
- 3 tablespoon nutritional yeast
- 4 cloves garlic
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ cup salsa of choice
- Optional toppings: diced tomato, cilantro, or a couple extra spoonfuls of salsa
Instructions
- Drain your soaked cashews.
- Add all ingredients except your salsa into a high powered blender. Blend on high until very smooth (This typically takes 1-2 minutes in my Vitamix).
- Pour your blended mixture into a small saucepan and stir constantly as you bring it to medium-high heat on the stovetop. When you first pour in your mixture it will be very runny. After a couple of minutes it will start to form small clumps and then begin to thicken. Once it starts thickening, add in your salsa and continue stirring. Once your salsa is well incorporated and the mixture is thick and cheesey, remove from heat. This entire stovetop process should take about 3-5 minutes.
- Top with extra optional toppings if desired. Enjoy however you wish!
Notes
*Arrowroot flour: If you are unable to find arrowroot flour, try looking for tapioca flour to use as a substitute! I tested this recipe with both of these, and while I preferred the texture of the arrowroot version, the tapioca flour also gets the job done and can be used in its place.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!