Tiana Walters 
I’m sure we’ve all been to the local Mexican restaurant where we often times over indulge a little more than planned because let’s face the facts, it’s delicious! If you’re like me, than you know that one of the best parts of this outing is the chips and queso! I cringe to think of the calories behind this decadent entree so today I’m giving you a better option. This Vegan Cashew Queso is a favorite around my house providing the same yumminess while still being Whole 30 friendly and using plant-based ingredients. Even non-dieters love this queso. It’s creamy, zesty, and spicy! If you’re going to eat something, it should be because it’s delicious, not because it tastes like an imposter.
It all started when David and I were doing a Whole 30. I wanted a taco bowl with all the cheese sauce but of course there’s no dairy on a Whole 30. Alas, this queso was born! Using dried chiles adds a depth that you can’t get from just using ground spices. I love using dried chiles in some of my other recipes, so stay tuned.
Is Plant-Based Queso Healthy?
The short answer is it depends on what your nutritional goal is. If it’s to lower cholesterol and saturated fat, then yes, it’s healthier than cheese. If it’s to cut out dairy and find alternatives to brands with ingredients with words you can’t pronounce, then yes. But keep in mind nuts, in general, are high in fat and not so low calorie.
And of course, it depends on how you eat it. Smothered on a burrito is going to be higher calorie than 1 tbsp on a taco salad. You might not be able to control yourself and end up throwing it on everything! No one is here to judge you, this recipe is that good.
What you’ll need to make queso?
- A high-speed blender or a food processor. I use a NutriBullet. You have to stop and go a few times, but it works.
- My Taste Buddies Mexican Seasoning is excellent to have on hand. It can be used in multiple recipes and substituted for taco seasoning.
- Nutritional Yeast – its what will give you that cheesy flavor. You can add it to anything you think needs a savory boost to it. From marinara to salad dressings. I buy a big bag online at Thrive Market, it lasts forever and is cheap. If you’ve been thinking of joining below is a link for $20 in shopping credit when you purchase a membership (1 month-1 year)
Are you having a feista? Is it Taco Tuesday (or really anyday of the week)? Here’s my Whole 30 Carnitas Taco Recipe that would pair perfectly with this Cashew Vegan Queso.
If you make this recipe, please be sure to tag me on IG @love.your.taste.buds and please rate or comment on the recipe below. Your support helps my food get into other people’s hands. Thank you, and enjoy!
Cashew Queso
Equipment
- High Speed Blender or Food Processor
Ingredients
- 1 cup cashews
- 1 cup hot water (this ratio is for queso, use 3/4 cup for cheese sauce)
- 1 dried guajillo chile
- 3/4 tsp salt
- 2 tsp Taste Buddies Mexican Seasoning *see note
- 1 tbsp nutritional yeast
Instructions
- If your blender or food processor is heat proof, soak cashews and guajillo chile with hot water and cover. Otherwise, soak cashews and guajillo chile in a heat proof container and cover. Soak for 15 minutes.
- Carefully remove the guajillo chile and discard the stem and seeds. Add the chile along with the rest of the ingredients to the cashews and water mixture. Blend till smooth. Serve with your favorite chips or on top of tacos, burritos bowls, salads, etc!
- When reheating make sure to stir for better consistency. Adding a little bit of water helps too. This Vegan Queso can be stored for up to 5 days.
