Vegan Queso Recipe
This vegan queso recipe based on raw cashews is easy to prepare and goes perfectly with bowls, tacos, burritos, sandwiches, wraps, salads, quesadillas, with vegetable sticks, crackers, or nachos. Please note that the cashews need to soak for at least eight hours unless you have a high-quality high-powered blender available.
Kochutensilien
- 1 blender
Zutaten
- 150 g unsalted, raw cashews (≈ 1 cup or 5.3 oz)
- 500 ml cold water (2 cups or 16.9 fl oz)
- 120 g soy yogurt Greek style * (4.2 oz)
- 1 chipotle chili in adobo sauce **
- 15 g pickled jalapeño (≈ 1 tbsp)
- salt
- 1 teaspoon Mexican spice mix alternatively ½ teaspoon of ground coriander, ¼ teaspoon of ground cumin, and ½ teaspoon of paprika powder
- 2 tablespoon nutritional yeast
Anleitungen
Soak Cashews
- Place the cashews in a bowl or measuring cup with 500 ml of cold water and let them soak for at least eight hours or overnight.If you have a powerful blender, it should also be enough to pour hot water over the cashews and let them soak for just one hour.
Queso
- Drain the cashews, rinse them under cold water and put them in the blender together with the soy yogurt as well as two tablespoons of water and blend it until it becomes a smooth consistency.
- Add the remaining ingredients to the sauce and blend once again until it has a creamy, chunk-free consistency.
Storage
- Pour the cashew sauce into a jar or container, seal it airtight and store it in the refrigerator, use within two weeks.
Notizen
*Alternatively use coconut yogurt or regular soy yogurt.
**Alternatively, you can use a little more jalapeños. However, if you are sensitive to heat, I would omit the chipotle chili and keep the above amount of jalapeños.
Nutritional values per serving:
- calories: 101 kcal
- fat: 7.5 g (of which are saturated fatty acids: 1.3 g)
- carbs: 3.7 g (sugar: 1.1 g | fiber: 0.9 g)
- proteins: 4 g
Nährwerte
Calories: 101kcal
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