This is hands down the best vegan queso I have ever had, and I have eaten a lot! It’s smooth, creamy, spicy, cheesy, perfection in a bowl. Use it as dip, a filling for enchiladas with refried beans, in quesadillas, or on nachos!! This queso will keep for about a week, so it’s perfect for weekend meal prep, or keep a batch in the fridge for quick and easy weeknight dinners.
1 cup cashews soaked in hot water for one hour or microwaved for three minutes
2 tablespoons nutritional yeast
2 teaspoons of miso paste
1 tablespoon apple cider vinegar
1 teaspoon salt
5 tablespoons of tapioca starch, corn starch, or arrow root powder
2 cups of water
1 small can of chili peppers
A few shakes of your favorite hot sauce
Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.
Process and blend on high until the mixture is completely smooth (no lumps at all).
Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.
Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce.
Store in the fridge for up to a week.
My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, you will be left with a very versatile white “cheese” sauce.