Description
This creamy vegan queso is rich, silky, and completely dairy-free — a dip that satisfies cheesy cravings without the heaviness.
Ingredients
- 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes) or 1 1/2 cups cooked white beans
- 1 cup water or unsweetened plant milk
- 1/4–1/3 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1 garlic clove
- 1 tsp salt
- 1 tbsp tapioca starch (optional for stretch)
Instructions
- Blend base ingredients until ultra-smooth, about 1–2 minutes.
- Transfer to a saucepan and heat over medium-low, whisking until it thickens and becomes glossy, about 4–6 minutes.
- Adjust seasoning to taste with salt, acid, and spices as needed.
Notes
Use a high-speed blender for the best texture. Soak cashews properly for a smooth emulsion, and adjust seasoning to balance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending and Heating
- Cuisine: Mexican