5 Minute Vegan Queso Blanco

5 Minute Vegan Queso Blanco
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This 5 minute vegan queso blanco is the vegan queso you didn’t know you were missing in your life!
OR if you are like me you are VERY aware of how much you miss having a traditional vegan queso blanco in your life.

Before going vegan I was OBSESSED with the queso blanco that you would typically order at a Mexican restaurant. I have been vegan for over 3 years now and I have been on the hunt for an amazing vegan queso blanco.

I have bought a few store brand vegan queso dips but they just have not been able to fill that void that I have and cure that very real craving. So, I finally decided that it was time for me to try my hand at making vegan queso blanco myself. And boyyyyy am I glad that I finally took the leap! I thought of this recipe for a few days before I tried making it. And quite honestly, it came out SO much better than I imagined it would! (best feeling in the world!!)

I am so incredibly proud of this recipe (like top 5 best recipes I have ever made proud) and I can not wait for you all to give this 5 minute vegan queso blanco a try!

Be sure to check the recipe notes before making this just in case any of the info applies to you. As always, if you make this recipe please tag me over on IG @thecarbetarian and let me know how you like it!

Hugs and carbs,

Shanice


Ingredients:

1 cooked potato (I steamed mine)

¾ cup unsalted, unsoaked cashews (<— here are the ones I love to use!)

1 cup veggie broth (I used a wonderful protein Veggie broth)

½ cup water (see Notes)

4 oz.can of diced green chile

1 tbsp juice of pickled jalapenos

3 tbsp diced pickled jalapenos

2-3 tsp salt (salt to taste)

¼ tsp garlic powder

2 tsp lemon juice

Notes:

  1. If you have a high speed blender you won’t need to soak the cashews.
  2. If you DON’T have a high speed blender you can soak the cashews in very hot water for 2 hours, then drain and use.
  3. When using soaked cashews, start with ¼ cup of water (instead of the ½ cup stated above) and add water accordingly for your desired thickness.
  4. If you like a lot of spice, add an extra tbsp of diced jalapenos to the mixture. (I like to reserve some to stir into my cheese once it’s been blended)
  5. I think steamed potatoes work best, but if you have to boil them, I’d dial back the water added to the recipe since the potatoes will be holding a good bit of water.

Directions:

Throw all of your ingredients into a high speed blender and let it work its magic! Taste and adjust the queso’s spice/saltiness according to your own preference. (Remember you can always add salt but you can’t take it away. So start with 1tsp of salt and adjust as you go.)

Keep blending until the blender starts to warm your vegan queso. This will help it thicken up.

Enjoy!! ♥

Easy 5 Minute Vegan Queso Blanco

Vegan White Queso

This 5 Minute Vegan Queso Blanco is the vegan queso that you've been missing in your life. Run to the kitchen and whip this up in 5 minutes for a delicious snack!
5 from 1 vote
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Course Appetizer
Cuisine Mexican

Equipment

  • High speed blender

Ingredients
  

  • 1 cooked potato I steamed mine
  • ¾ cup cashews unsoaked, unsalted
  • 1 cup veggie broth I used a wonderful protein Veggie broth from the brand 'Sam's'
  • ½ cup water see Notes**
  • 4 ounce can of diced green chile
  • 1 tbsp juice of pickled jalapenos
  • 3 tbsp diced pickled jalapenos see Notes**
  • 2-3 tsp salt salt to taste
  • ¼ tsp garlic powder
  • 2 tsp lemon juice

Instructions
 

  • Peel steamed potato and add to blender
  • Add the rest of the ingredients to the blender and blend until you get a thick and smooth consistency.
  • Taste and adjust saltiness and spiciness to your preference.
    If you like a more subtle flavor, start with half the amount of chiles and 1 tbsp of Jalapenos. ( I used all 4 ounces of chiles and the 3 tbsp of jalapenos in mine and liked the slightly spicy kick).

Notes

Notes:
1. If you have a high speed blender you won’t need to soak the cashews.
2. If you DON’T have a high speed blender you can soak the cashews in very hot water for 1 hour, then drain and use.
3. When using soaked cashews, start with ¼ cup of water (instead of the ½ cup stated above) and add water accordingly for your desired thickness.
4. If your cashews are salted, I recommend only adding maybe 1 tsp of salt to the queso and tasting at the end to see if it needs more salt. (you don’t want it to be too salty!)
5. If you like a lot of spice, add an extra tbsp of diced jalapenos to the mixture. (I like to reserve some to stir into my cheese once it’s been blended)
6. I think steamed potatoes work best, but if you have to boil them, I’d dial back the water added to the recipe since the potatoes will be holding a good bit of water.
Keyword appetizer, easy vegan recipe, Queso, vegan


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