Spicy Vegan Queso (nut free, allergy friendly)



  • 1/2 cup raw sunflower seeds, and 1/2 cup pumpkin seeds, soaked in hot water for one hour, or microwaved covered in water for three minutes
  • 2 tablespoons nutritional yeast
  • 2 teaspoons of light miso paste (if you have a soy allergy skip the miso)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 4 tablespoons of tapioca starch, corn starch, or arrow root powder
  • 2 cups of water
  • 1 small can of green chili peppers
  • A few shakes of your favorite hot sauce


  1. Once seeds are done microwaving, drain and rinse with cold water.
  2. Add all ingredients, except the chilis and hot sauce, to a high speed blender or food processor.
  3. Process and blend on high until the mixture is completely smooth (no lumps at all).
  4. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens. This only takes a few minutes.
  5. Once the queso gets to a pudding like texture, remove it from the heat, and mix in the chilis and hot sauce. If you feel like it is too think, you can add a little more water to thin it out. 
  6. Store in the fridge for up to a week.