Vegan White Queso

Posted by in 4th of July, Cinco De Mayo, Cooking, Snacks, Super Bowl Sunday | 0 comments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hello & Happy Thursday!!
 
 
 
 
 
 
 
 
 
 
 
If there is one concept I always loved back home at the mexican spot everyone went to, it was White Queso!! While it’s been years since I’ve had white queso, the flavor is just something I still long for. That being said, after making a vegan nacho cheese that I’m still obsessed with, I had a feeling you could recreate a fab vegan white queso..
 
 
and I was absolutely right!!
 
 
I know what you’re thinking, this can’t possibly work, but it absolutely does. As a white queso enthusiast with a husband who is very honest lol, I loved it through and through and so did he!
 
 
What sets this apart from traditional queso is truly only the texture! (not as gooey) The flavor is all there and actually even more bold to compensate for the lack of real cheese.  It’s thick, takes on the same color, and you’ll be able to walk away without feeling completely weighed down as it’s cashew based. 
 
 
 
 
 
 
 
 
 

 
This recipe is just a game changer for countless reasons. It’s quick, easy, affordable, has minimal ingredients, you can add more heat if you like, it’s good even cold, you can enjoy it with anything and everything, can easily be made in bulk, perf for any season, perf for entertaining and non vegan approved!!

 


 
 
If you love all things white queso or simply love fresh modern vegan concepts, you’re going to love this vegan White Queso!!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Why this recipe rocks: 
 
 
 
 
Quick
Easy
Cheesy
Vegan
Has a lil kick
Perf for any season
Affordable
Perf for entertaining 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Yields 5 cups

Vegan White Queso

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

Ingredients

    Queso:
  • 1 cup boiled white potato, about 1 medium size potato
  • 4 garlic cloves, minced 
  • 1 teaspoon garlic powder 
  • 3/4 cup raw cashews, soaked overnight
  • 1 cup vegetable broth 
  • Juice from 1/2 lime
  • 1 cup almond milk
  • 2 tablespoons nutritional yeast
  • 1 4-ounce can chopped mild chilies
  • 1/2 cup pickled jalapeños, save additional for garnish (reserve juice)
  • 2 tablespoons pickled jalapeno juice
  • 1/2 cup chopped red onion
  • 2 teaspoons cumin 
  • 2 teaspoons salt
  • 1 tsp red pepper flakes (you can add gradually to gauge heat factor)
  • Garnish: Fresh cilantro, diced red onion, chili powdered, and pickled jalapeños (optional)

Instructions

  1. Combine everything except in a  high-speed blender like a Vitamix. Blend until smooth. 
  2. If blender does not heat mixture, transfer to saucepan and put on the stove over medium-low heat. Heat until desired stirring constantly so as not to burn the bottom. 
7.8.1.2
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http://www.eatdrinkshrink.com/cooking/vegan-white-queso
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

 

 

 

 

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