Are you ready to indulge in a creamy, dreamy dip that’s not only delicious but also completely vegan? Say hello to our Vegan Green Chile Queso—a mouthwatering delight that will elevate your snack game to a whole new level! With its rich, cheesy flavor and a kick of spice from green chiles, this queso is perfect for parties, movie nights, or simply satisfying those late-night cravings. Plus, it’s super easy to make, taking just 20 minutes from start to finish! Dive into this recipe and discover how you can whip up a plant-based version of this Mexican classic that everyone will love!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 1/2 cup green chiles, canned
- 1/2 cup almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
Instructions
- Begin by soaking 1 cup of cashews in water for at least 2 hours, or overnight if possible. This will help to soften the cashews, making them easier to blend into a creamy consistency.
- After soaking, drain and rinse the cashews under cold water. This helps to remove any excess starch and ensures a smoother texture in the final dish.
- In a blender or food processor, combine the soaked cashews, 1/2 cup of nutritional yeast, 1/2 cup of canned green chiles (drained), and 1/2 cup of almond milk.
- Add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the blender for added flavor. Adjust the amount of garlic and onion powder according to your taste preference.
- Blend the mixture on high speed until it is completely smooth and creamy. This may take a minute or two, and you may need to stop and scrape down the sides of the blender to ensure everything is well combined.
- Once blended, taste the queso and add salt to taste. Start with a small amount and gradually increase until you reach your desired level of seasoning.
- Transfer the queso to a medium saucepan and heat over medium-low heat. Stir continuously to prevent sticking and ensure even heating.
- Cook the queso for about 5-10 minutes, or until it is heated through and slightly thickened. If the queso becomes too thick, you can add a little more almond milk to reach your desired consistency.
- Once heated, remove the queso from the heat and let it cool slightly before serving.
- Serve the Vegan Green Chile Queso warm with tortilla chips, fresh veggies, or use it as a topping for tacos, nachos, or burritos. Enjoy your delicious and creamy vegan dip!
Tips
- Soak Your Cashews: For the creamiest texture, soak the cashews for at least 2 hours or overnight. This helps them blend smoothly, creating that luscious queso consistency.
- Adjust the Spice: If you love heat, consider adding some diced jalapeños or a pinch of cayenne pepper to the mix for an extra kick!
- Blend Thoroughly: Make sure to blend the ingredients on high speed until completely smooth. Scrape down the sides of the blender as needed to ensure everything is well combined.
- Consistency Control: If your queso turns out too thick, don’t hesitate to add a splash more almond milk to achieve your desired creaminess.
- Serve Warm: This queso is best served warm, so keep it on low heat while you enjoy it with tortilla chips, fresh veggies, or as a topping for your favorite Mexican dishes.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to a week. Reheat gently on the stove, adding a little almond milk if needed to restore creaminess.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 10g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
