Vegan Queso Blanco

Vegan Queso Blanco

Sweet dreams are made of cheese! I think I’ve mentioned this a few times, but the most challenging part of being a vegan was giving up the cheese. I even went so far as to create and teach a vegan cheese class! I adore this vegan Queso Blanco! It is so yummy and so easy to make. I put it on everything from my enchiladas to making a delicious mac-n-cheese. Mostly, I stand around with a plate of warm tortilla chips and dip until my heart’s content! I hope you love it as much as I do!

The other great thing about this recipe is that it is cholesterol-free, yep 100% plant-based, and no oil! Serve this dip piping hot, and don’t be surprised when it disappears quickly! Easy to re-heat with just a tablespoon or two plant-based milk and microwave on medium heat for 30 seconds. Stir, and add 30 seconds as needed until warm!

Vegan Queso Blanco

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Vegan Queso Blanco

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Vegan Cheese
  • Diet: Vegan

Description

This oil-free vegan queso is ready in less than 15 minutes! So yummy, you can add as much or as little heat as you want by skipping the jalapeños or doubling them up! Enjoy!

 


Scale

Ingredients

  • 1 cup raw cashews, soaked overnight, if not using high powered blender
  • 1 onion, diced
  • 2 garlic cloves, peeled
  • 1 cup vegetable stock
  • 1 cup plant-based milk (I use Oatly oat milk)
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp tapioca starch (for a gooey consistency)
  • 12 tsp salt
  • 1 (4 oz) can pickled jalapeños with juice
  • 1 can tomatoes with green chili’s, like Rotel
  • Dash turmeric for color, if desired

Instructions

  1. Warm a medium-size skillet over medium heat. Add 2 tbsp vegetable stock and onions. Sauté onions until done and translucent, about 7-8 minutes. Remove onions from pan, and add to blender. Add all remaining ingredients except the Rotel tomatoes, if using. Blend until very smooth. If using a Vitamix, about 45 seconds on high.
  2. Transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, continually stirring so as not to burn the bottom. 
  3. Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
  4.  

Notes

Keep leftovers in an airtight container in the fridge about 5 days. When reheating, add additional unsweetened plant-based milk, if desired, to thin to desired consistency.

You can use chicken broth instead of vegetable if you’re not vegan.

I use a Vitamix and love it.


Nutrition

  • Serving Size: 12
  • Calories: 101
  • Fat: 7g
  • Protein: 3g

Keywords: Vegan Queso Blanco

Vegan Breakfast Slider

Vegan Breakfast Slider

St. Louis is known for many things: the Arch, Budweiser Beer, Chuck Berry, Bob Costas, and Joe and Jack Buck.  We are second only to the New York Yankees for the most World Series wins, we are the current Stanley Cup winners (Go Blues!), and former home to the Super Bowl Champion, St. Louis Rams. Yo, Kurt Warner! And we eat things that nobody else has ever heard of outside of St. Louis, like toasted ravioli, gooey butter cake, and the slinger.  

The area in the Lou famously referred to as “The Hill” is home to baseball greats Yogi Berra and Joe Garagiola. It is also home to our beloved toasted ravioli. As the story goes, a fresh ravioli fell into the fryer at a place called Mama Campisi’s on a day when Joe Garagiola was there. After this fateful event, these little pieces of fried heaven allegedly began appearing on menus around town. Served with a warm marinara sauce, all I can say is, sono così deliziosi!

The Gooey Buttercake, another St. Louis favorite, also came about by accident. Although nothing like a traditional cake, this chewy goodness is part coffeecake and part gooey custard. And if you’ve ever had a piece, you know how sinfully delicious it is. Some say that in the 1930s a baker mistakenly mixed up their ingredients for a traditional coffee cake and voila. Accident, or fate? You be the judge! 

And finally, our favorite of the three, “The Slider.” A meal best appreciated and usually served between the hours of midnight and 3:00 AM, at places like the “Eat Rite” diner near Busch stadium, the Slider is essentially anything you want it to be. Yep, it’s that post-drinking, pre-pass out frankenfood that has become a right of passage for those who dare tread in our waters. The basic version is hash browns, eggs, and a hamburger patty smothered in chili, then topped with cheese and chopped onions, and it will leave you feeling a bit dizzy and crying fire in the hole the next day! But the best part of any slinger is it can be any combination of your favorite foods slapped on top of each other and consumed in relatively short order. We prefer to make a healthier vegan version that will not only leave you feeling satisfied,  it’s also a great way to finish off all of those leftovers!      

Our slinger begins with a basic Tofu Scramble from The Minimalist Baker, which we cook for about 8 minutes before adding a half pack of Trader Joe’s Vegan Chorizo. Made from soy and only a few other natural ingredients, their chorizo tastes just like its traditional counterpart, but without all of the disgusting greasiness. We layer scramble with hashbrowns or roasted potatoes, and then garnish with salsa, avocados, cilantro, hot sauce, 1/4 cup of vegan gravy, or my favorite Cashew Queso! In this picture, I also added a delicious vegan Chili Colorado.   You’re welcome.  

 

Deconstructed Burrito Bowl

Deconstructed Burrito Bowl

We love bowls! It’s one of our favorite go-to meals and makes for a quick dinner. Most times we just use various ingredients we have on hand. Be warned they are suuuuper filling! You can be super creative with your bowls or just keep them simple. The basic bowl is this: One part grain, vegetables, one part protein (we use beans, tofu, or tempeh), and top with some kind of sauce. In a pinch, I have used hummus that has been thinned out as a drizzle! Top with your choice of onions, herbs, nuts, or seeds.

Deconstructed Burrito Bowl

  • 1 medium butternut squash, peeled, cubed
  • 2 medium russet potatoes washed, cubed
  • 1 medium onion sliced into ¼ ” wide slices
  • 1 red pepper sliced into ¼” thin slices
  • 1 15 oz. can pinto beans (or, bean of choice)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ c water
  • 1-2 ripe avocados, sliced, or diced
  • 1-cup brown organic basmati rice (any brown rice will do)
  • 1-cup Pico de Gallo (store bought is easiest)
  • 1-cup cashew queso, thinned (see recipe below)
  • Green onions, diced on bias (optional)
  • Cilantro, minced (optional) 
  • Salt and pepper

Preheat oven to 400°.  

Make rice.  I add two cups of water to 2 cups of basmati rice to my Instapot and cook for 15 minutes.    Otherwise, follow package directions.   (You will have leftovers.  You can freeze extra cooked rice in ziplock bag.)

Peel and dice squash into bite-size pieces.  I use pre-diced store bought and cut larger pieces into 1” cubes.   Wash potatoes and cut into 1” cubes leaving the skins on.  Wash and slice red pepper into ¼” long slices.  Peel and slice onion and in half, cut into ¼” slices.   Add potatoes, squash, red pepper, and onions to a large mixing bowl.  Add 1-2 Tbsp of olive oil and toss vegetables with salt and pepper to coat. Add vegetables to a parchment paper lined baking sheet.   Bake, turning once, for 25-30 minutes, or until vegetables are fork tender. 

While veggies are cooking, add one can of drained pinto beans to a small pot, add cumin, garlic powder, and salt.  Add ¼ cup water, cover, and simmer until warmed through.   Keep warm. 

Make Cashew Queso:  

  • 1 ½ cup raw, unsalted cashews
  • 8 oz of water
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 chipotle chili pepper in adobo (or, cut in half if too spicy)
  • 3 TBSP Nutritional Yeast (I use Bragg’s, but you can use any)

Add all of the ingredients to a high-speed blender.   Blend until smooth.  In my Vitamix it takes about 45 seconds on high speed, stopping once to scrape down the sides.   ***It is very important that queso is completely smooth.  Add more water 1 Tbsp at a time, if needed and continue to blend until smooth. 

When vegetables are done remove from oven.   Assemble Buddha bowls.  Add up to 1-cup rice per bowl.  Top bowls with the roasted vegetables, beans, Pico de Gallo, avocado, drizzle with cashew queso, and finish with cilantro and green onions, if using.  

Enjoy!