Description
This creamy Vegan Queso Blanco is a delicious dairy-free cheese sauce made from raw cashews, potatoes, and green chiles. Perfectly smooth and mildly spicy, it’s great for dipping tortilla chips or adding a cheesy touch to tacos, burritos, and bowls. Ready in just 20 minutes, it’s a flavorful and satisfying plant-based alternative to traditional queso blanco.
Ingredients
Base Ingredients
- 1 cup raw cashews
- 1 cup peeled and chopped yellow or white potato (1-2 potatoes)
- 8 ounces canned green chiles, mild or medium
- 2 tablespoons pickled jalapeños
- 2 tablespoons pickled jalapeño juice from the jar
- 2 tablespoons lemon juice (about 1 lemon squeezed)
- 1 cup water
- 1 teaspoon salt
Optional Toppings
- finely diced tomatoes
- finely diced jalapeños
Instructions
- Cook Cashews and Potatoes: In a small pot, add the raw cashews and peeled, diced potatoes, then cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are fork tender.
- Drain and Blend Ingredients: Drain the cooked cashews and potatoes, then transfer to a blender. Add the canned green chiles, pickled jalapeños, pickled jalapeño juice, lemon juice, 1 cup water, and salt. Blend on high until smooth and creamy. If using a high-powered blender like a Vitamix, blend until the mixture is warm and velvety.
- Heat the Sauce (if needed): If using a regular blender or if the sauce isn’t hot enough, pour the blended mixture into a small or medium saucepan. Warm it over medium heat, stirring frequently until hot and slightly thickened. Add more water as needed to achieve your preferred thickness.
- Serve and Garnish: Pour the warm queso blanco into a serving bowl and top with optional finely diced tomatoes and jalapeños. Serve immediately with tortilla chips, tacos, burritos, bowls, or any Mexican-inspired dishes. Enjoy your creamy vegan queso blanco!
Notes
- Soaking the cashews for 2-4 hours prior to cooking can help achieve a smoother consistency but is optional.
- If you prefer a milder queso, reduce or omit the pickled jalapeños and jalapeño juice.
- Adjust the thickness by adding more water if the sauce is too thick after heating.
- This queso blanco keeps well in the refrigerator for up to 4 days; reheat gently on the stovetop.
- For a smokier flavor, consider adding a pinch of smoked paprika or chipotle powder.
