Best Vegan Queso Blanco (Paleo Queso Blanco)
This is the best vegan queso recipe ever, and I will challenge you to a duel to prove it! Well, maybe I'll just make these vegan queso for you instead... My child needs me to live! But one bite, and you'll be convinced. With rich cashew cream, bright green chiles, and spicy jalapenos, you'll fall in love with this vegan queso and finally get nachos into the weekly dinner rotation. This recipe is a paleo queso blanco, too, so long as you don't mind potatoes.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
contains white meat
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 cup vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast
- 1-2 teaspoons salt
- 1 cup boiled potato (about 2 medium yellow or red potato see note for strict paleo diets)
- 4 cloves (peeled)
- 3/4 cup raw cashews (soaked overnight if not using a high
- 1 cup coconut milk (unsweetened full fat)
- 1 4-ounce can (chopped mild chiles)
- 1 4-ounce can chopped pickled jalapeã±os (divided
- 1 tablespoon pickled jalapeno juice
- fresh cilantro (chopped if desired for garnish)
- Carbohydrate 9.08925625042328 g
- Cholesterol 0 mg
- Fat 0.771557499999999 g
- Fiber 3.17947499536077 g
- Protein 5.73416500001863 g
- Saturated Fat 0.0932487499999999 g
- Serving Size 1 1 cups, about (155g)
- Sodium 478.360375000049 mg
- Sugar 5.90978125506252 g
- Trans Fat 0.221774 g
- Calories 57 calories
Combine everything except for 1/4 cup chopped pickled jalapeños in a high-speed blender like a Vitamix. Start with 1 teaspoon salt. Blend until very smooth. Transfer mixture to saucepan and put on the stove over medium-low heat. Add 1/4 cup chopped pickled jalapeños. Heat until desired consistency, stirring constantly so as not to burn the bottom. Taste and add extra salt if desired.
