This is hands down the best vegan queso I have ever had, and I have eaten a lot!
Growing up I would beg my parents to go out to eat at our local Mexican restaurant just for the white cheese dip. Nothing changed when I grew up, and I often just went to eat the chips and dip.
Seriously cheese was my struggle going vegan and missing my favorite cheese dip was extra hard.
Then one day I was cooking up a cashew cheese sauce for something else and had half a pot leftover. I walked by with a chip and randomly dipped it in and nearly lost my mind….why had it not occurred to me sooner. I dumped in a can of green chilis and some hot sauce and my world was forever changed!!
I mention using sauerkraut in the recipe and I need you to hear me out. Sauerkraut is fermented and tangy…like cheese. I am often asked if miso can be replaced or omitted and it can, with the kraut. I personally always add kraut to all of my cheese sauces for an extra tangy kick. You would NEVER EVER IN ONE MILLION GAZILLION YEARS guess it was in there. Try it! Trust me. If I have not earned your trust by now, I think we need might need to look into some couples counseling. Just saying.
This dip is sooooo good that util life got too buys I made weekly batches of it for neighbors and friends. Non vegan neighbors and friends! Everyone loves it and is always shocked it’s vegan.
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!! Because we are adding tapioca starch, the longer you cook this cheese, the thicker and stretchier it will become. So if you want to use it for an enchilada or a quesadilla, just cook it a bit longer. And if you accidentally cook it for too long and need to thin it out, just whisk in more water. Easy peasy. Don’t panic.
Just remember DON’T STOP WHISKING WHILE IT COOKS. This will ensure you get a super creamy and smooth queso, Lumpy queso is weird and unappealing and nobody wants that now do they?
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.
I think this calls for a celebrations, so might as well whip up a batch of margaritas while you are at it, and cheers to being able to eat the best chip dip on the planet once more!
INGREDIENTS:
1 cup cashews soaked in hot water for one hour or microwaved for three minutes
2 tablespoons nutritional yeast
2 teaspoons of miso paste, or 2 tablespoons sauerkraut without the juice
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
COOKING INSTRUCTIONS:
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.
