A simple naturally vegan cashew queso that comes together as quickly as a craving, in a blender. No soaking of cashews necessary.
1 1/2 c. boiling water
1 c. raw cashews*
1/4 c. roughly chopped onions
1 large clove of garlic, peeled
1/4 c. nutritional yeast
2 tbsp. fresh lemon juice
1 1/2 tsp. kosher salt
1/4 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. of turmeric (for color)
1 finely diced peppadew (or similar pickled pepper)
dash of paprika
- Bring water to a boil. Add cashews, onion, and garlic to a high-powered blender and top with 1 1/2 cups of water. Cover and soak for 10 minutes.
- Add the nutritional yeast, lemon juice, salt, chili powder, paprika, and turmeric. Cover and blend on high for 30 seconds or until completely smooth. The mixture will look like a watery smoothie.
- Pour cashew queso into a small saucepan over medium heat. Cook for about 4 minutes, or until thickened to a queso or gravy consistency, whisking often. Serve warm. Top with garnishes as desired.
- Store covered in a container for up to 2 weeks. To reheat, pour into a pan over low heat and heat through, adding water to thin to desired consistency.
*I’ve made this with roasted and salted cashews, what I keep stocked on the regular in my kitchen, and it’s just as good, just scale back on the salt by 1/2 teaspoon.
Use this recipe as a base. Add your favorite toppings or mix-ins like Rotel tomatoes or charred corn like this Elote Queso recipe.
Recipe adapted from Nora Cooks.