6 ingredient Vegan White Queso
This creamy vegan white queso is so delicious and easy to make. It comes together within 30 minutes and you will be amazed by how cooked potatoes are a perfect base for a cheesy sauce. Perfect simply with tortilla chips or as a topping for many mexican dishes. Low in fat and gluten-free.
Equipment
- Blender
Ingredients
- ¾ cup raw and unsalted cashews
- 1 ½ cup white potatoes - peeled and diced in small pieces
- 2 ½ tbsp nutritional yeast
- 1 ½ tbsp lemon juice
- 1 ¼ tsp salt - or to taste
- ¾ cup water
- 1x 4 oz (113g) canned diced green chiles
- ½ pepper, any colors - diced in small cubes
Instructions
- Soak the cashews in water for at least 2 hours (overnight if possible). Drain and rinse them. See note.
- Cook the potatoes in boiling water for about 15-20 minutes (depending on how small you cut them) or until they are cooked through. Drain well.
- In a blender, combine the drained cashews, cooked potatoes, lemon juice, salt, nutritional yeast and water. Blend until you reach a very smooth texture.
- Transfer in a medium bowl. Add the canned green chiles and peppers and mix well. Adjust the seasoning. Eat warm with tortilla chips or drizzle on Mexican dishes.
Notes
If you cannot soak the cashews, then add them to the boiling water containing the potatoes about 10 minutes before they are done. Drain the cashews as you are draining the potatoes and add everything together to the blender.
Leftovers will stay good in the fridge for up to 4 days. Reheat in the microwave before eating.