The creamiest vegan queso recipe without dairy or processed ingredients! This healthy dairy-free nacho cheese will satisfy cheese lovers too.
– 2 tablespoons avocado oil or extra-virgin olive oil – 1 medium yellow onion, chopped – 1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic – 4 cloves garlic, pressed or minced – ½ teaspoon smoked paprika – ½ teaspoon ground chili powder – ½ teaspoon ground cumin – ½ teaspoon garlic powder – ½ teaspoon onion powder – ½ teaspoon salt, more to taste – 1 cup (5 ounces) raw cashews* – 1 ½ cups water, more as necessary – ¼ cup nutritional yeast – 1 tablespoon rinsed oil-packed sun-dried tomatoe
– 2 teaspoons hot sauce (I used Chipotle) – 1 teaspoon white wine vinegar or distilled white vinegar – ⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa – 2 tablespoons chopped pickled jalapeños, optional – Optional toppings: additional fire-roasted tomatoes or salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion
In a large saucepan, heat olive oil on medium. Add the onion and a pinch of salt and stir often until tender and translucent, about 5 minutes.
Mix grated potato, garlic, paprika, chilli powder, cumin, garlic powder, onion powder, and salt. Mix well and cook for 1–2 minutes to enhance flavours.
Stir in cashews and water. Allow the mixture to simmer. Simmer, stirring often and reducing heat to avoid a rapid boil, until the potatoes are tender and cooked through, 5–8 minutes.
Carefully pour the mixture into a blender, saving the pot. Stir in nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar.
Scrape down the sides as needed to blend until smooth, about 2 minutes. Use ¼ cup increments of water to thin the mixture if it is difficult to blend. Blend after each addition.
Taste and add salt until the queso is irresistible (usually about ½ teaspoon more). Return the mixture to the pot and add tomatoes, salsa, and jalapeños if desired.
Stir the mixture all the time over medium-low heat until it's very warm. If you want to serve it as a dip, put it in a bowl and add any toppings you like.
Or, to make nachos, pour a lot of it over a bed of tortilla chips and add any toppings you like. Serve right away. Afternoon snacks are even better the next day!
Covered, cool leftover queso and put it in a bowl. You can keep it in the fridge for up to 5 days. Reheat slowly on the stove or in the microwave, stirring often, until everything is warm.