vegan queso

These cheesy kale chips are tossed in a vegan nacho sauce then baked to perfection. They're easy, healthy and SO delicious!

Nacho Cheesy Kale Chips

curly kale

cashews soaked for 2 hours

nutritional yeast

red bell pepper

chili powder

garlic powder

smoked paprika

salt

cayenne more or less to taste depending on your preferences ((optional))

lemon

water

Add the kale to a very large mixing bowl (or separate into two if you don't have one large enough - you need to be able to toss it around).

Add the remaining ingredients to a blender (or food processor) and blend until smooth.&nbsp;Pour the 'cheese' sauce over the kale and mix with your hands until the leaves are covered.

If you have a dehydrator, arrange the kale chips in your dehydrator and dehydrate at 120ºF for 12 - 14 hours, until crispy.&nbsp;

If not, heat your oven to 225ºF. Spread the kale on two baking sheets trying to not overlap as much as possible. Bake for 90 minutes, flipping halfway through (and swapping your pans on the racks).

Allow chips to completely cool before storing in a sealed container or bag. They must be TOTALLY cooled or they won't stay crispy!

https://content.jwplatform.com/videos/Pt63fs5A.mp4

How to make cheesy kale chips. These vegan baked kale chips that are tossed with a delicious nutritional yeast queso. High protein and full of healthy fats!

Vegan Nacho Cheesy Kale Chips

This vegan cashew queso is cheesy, creamy and so easy to make! Made with just a few pantry staple ingredients, this simple recipe is perfect as a dip, on top of burrito bowls, tacos &amp; more.

Vegan Cashew Queso

raw cashews

milk

yeast

garlic

onion powder

tomato paste

lime juice

tsp chili powder

paprika

hot sauce (or

soak cashews

Add the cashews to a bowl and cover with boiling water. Let soak for about 20 minutes to soften. You can also just boil the cashews in a pot for 15-20 minutes to ensure they&#039;re really soft if you don&#039;t have a high speed blender.

drain

Drain and rinse the cashews and add to a blender.

blend

Add in all remaining ingredients and blend until completely smooth. Start with 1 cup of milk and add more to thin it out if desired.

taste

warm

Transfer to a pot or pan and heat over low heat until warm, stirring occasionally to prevent burning.

serve

The best vegan queso! Rich, creamy and ultra cheesy with just enough spicy kick, this quick and easy queso makes the perfect dip for some tortilla chips!

Vegan Queso

(300 grams) Raw Cashews*

tsp Crushed Garlic

(30 grams) Nutritional Yeast

Salt

tsp Onion Powder

tsp Garlic Powder

(120 milliliters) Canned Chopped Tomato

Tbsp Sliced Pickled Jalapeños

(240 milliliters) Vegetable Stock*

Add the raw cashews to a blender jug along with the crushed garlic, nutritional yeast, salt, onion powder, garlic powder, canned chopped tomatoes and sliced jalapeños.

Pour over the vegetable stock and then blend until very smooth.

This dip can be served warm or cold. If your vegetable stock is hot then this dip is warm when freshly blended.

Pure deliciousness😋. I used a bit as salad dressing too. Thanks for the recipe!!

This was so easy to make and my family was surprised they liked it as much as they did!

Looks great! Can't wait to try it. Did you use store bought veggie broth? What kind do you prefer? Thank you!

Delicious! I used red chillies instead of jalapenos, fresh tomatoes instead of canned (as I had some to use up), plus added spinach. Your recipes are so easy to follow and I love that they're adaptable. I'm learning so much from you and this site! Thanks once again!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1581332675/fxlhv7fd4sblnr75s4ui.mp4

Vegan Queso - Loving It Vegan. Meet your new favorite vegan queso. It’s rich, creamy and ultra cheesy with just enough of a spicy kick. The perfect dip for some tortilla chips.

Vegan Queso - Loving It Vegan

This Easy Vegan Cashew Queso is the perfect plant-based cheese dip. It's great for the big game or any gathering. Healthy, dairy-free, and delicious!

Easy Vegan Cashew Queso

raw cashews (soaked

salsa

lemon juice

turmeric

If you don&#8217;t have a Vitamix or high-speed blender, soak your cashews for 20-30 mins. and they will soften. It will make them creamier as they are blended.

Put all ingredients, EXCEPT SALSA, into a blender and process until smooth and creamy.

If you want, you can warm this in a small saucepan on low to low-medium heat. Stir regularly so it doesn&#8217;t burn. It will thicken even more as it heats up.

This is delicious! Thank you so much. We poured it over some potatoes and veggies for a quick dinner.

I'm totally going to make this for Christmas Eve tomorrow!

Thanks, Donna! I hope you enjoy it. And, thanks so much for your kind words. Peace.

Made this as a topper tonight! YUM! The best vegan cheese sauce I have made thus far. I've tried different recipes and none worked. The taste for your's was perfect! Kid approved. Adding to my rotation of recipes. Thanks for sharing!

I know I keep leaving comments on how delicious every recipe of yours is that I make, and here I am doing it again!! This Queso Dip is a creamy bowl of deliciousness!! It is super simple to make and over the top yummy!! Try it, you will not be sorry!

I have made this several times and my husband and I both love it! So versatile and frankly I think it’s way better then regular greasy cheese! I wanted to also thank-you for your many tasty, easy recipes. When I have friends wanting to try plant based eating I will always recommend your recipes, they are awesome! 😋👍🏻

I have made SO many vegan cheese sauce recipes over the 4 years I've been plant based and I loved the simplicity of this one and the flavor. I think the smoked paprika gives it the perfect punch. I also added some fresh onion and garlic before I mixed it. We have made it twice now because it can come together so fast. Will definitely continue to make this one!

I haven’t made it het. Just wonder ignorance i can blend t in a high speed blender until cooked. Really want to avoid the additional on additional and meds mess of cooking as a saucepan.

Very good! I added a fourth of a canned roasted red pepper and it gave it a really "cheesy" look. YUM!

Shane, you make me (almost) want to recycle all my vegan cookbooks and just cook from Shane and Simple...your recipes are top-of-the-charts!!

Finally made a WFPB queso that my teens approved! They say it tastes like cheese! Thanks so much Shane, your recipes are very dependably tasty!

Shane, this is wonderful! I made the tortilla chips also. When I clicked on your link to the Homemade Tortillas, it came to the chips baked in the oven. I'm asking if you make your own flour tortillas and where can I find that recipe? Thank you.

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

This healthy vegan queso dip features real, whole ingredients to keep it gluten free and plant based: you'll find yourself addicted.

Vegan Queso Dip

cashews,

shallot

jalapeños

jalapeños juice (from the jar)

chipotle powder

chickpea flour

Cilantro,

In a high-speed blender, blend the cashews, garlic, shallot, jalapeños, yeast, turmeric, jalapeño juice, salt, and chipotle powder; set aside.

In a small saucepan, whisk together the water and chickpea flour until no lumps remain. Turn the heat to medium and continue whisking every few seconds to prevent scorching. Whisk for roughly 6 to 7 minutes, until the mixture thickens and resembles a roux or melted cheese. Remove from the heat and carefully scrape into the blender with the other ingredients.

Blend the ingredients on high for 1 minute, stopping to scrape down the sides of the blender, until smooth and creamy. Taste and adjust seasoning, adding more chipotle, salt, turmeric, or yeast if desired.

Use a rubber spatula to scrape the dip into a serving bowl, and top with cilantro. Serve immediately while hot, or let dip cool a bit (dip will continue to thicken as it cools). Leftovers can be refrigerated in a resealable container and can be eaten cold or reheated on the stove.

Here's what you need: bananas, frozen mixed berry, vanilla extract, almond milk

Banana Berry Nice Cream Recipe by Tasty

bananas

mixed berry

vanilla extract

almond milk

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Cut the bananas into coins, then place in a resealable bag. Freeze overnight, or until solid.

Add the frozen bananas, berries, vanilla, and almond milk to a food processor and blend on high speed until smooth.

Transfer the mixture to a loaf pan and smooth the top with a rubber spatula. Freeze for 1 hour, or until solid.

https://vid.tasty.co/output/146778/landscape_480/1569516833

Creamy vegan queso ready in just 5 minutes! Cheesy, quick and easy to make, and perfect for serving with nachos, burrito bowls, tacos, and more!

5-Minute Vegan Cashew Queso

garlic, chopped

tsp cumin

Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.

Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.

Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa&nbsp;or a spoonful of fresh salsa or hot sauce for serving (optional).&nbsp;

Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.

https://www.youtube.com/watch?v=Qy-HlbylRSk

Creamy vegan queso ready in just 5 minutes! Cheesy, quick and easy to make, and perfect for serving with nachos, burrito bowls, tacos, and more!

Full Recipe: http://minimalistbaker.com/5-minute-vegan-cashew-queso/

Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It’s believed to have originated in Texas in the early 1900s. Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. Our version is not traditional, but is inspired by the creaminess and heat of chile con queso and also influenced by North African flavor with the addition of harissa paste.
 
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5-Minute Vegan Cashew Queso | Minimalist Baker Recipes

Irresistibly creamy 5 Ingredient Vegan Queso will be the appetizer or snack of your dreams! Whip up this tasty Tex Mex vegan cheese dip in just 10 minutes. All you need is a blender and 5 easy ingredients!

5 Ingredient Vegan Queso

salt,

canned Ro-tel tomatoes and green chiles

cilantro

Soak the cashews for at least 5 minutes in boiling hot water. I do this by heating water up in my tea kettle, then pouring it over the top of the cashews to cover. You can also boil in a small pot for 5 minutes.

Drain the soaked cashews and add them to a high powered blender along with the water, lemon juice, salt and nutritional yeast. Drain the juice from the tomatoes and green chiles and add the liquid to the blender as well (don&#039;t add the tomatoes and green chiles yet). Blend on high for a few minutes until very smooth. 

Add the cheese sauce and the Rotel tomatoes and green chiles to a medium pot. Stir well and warm gently over low-medium heat. Be careful not to burn the queso; stir frequently while warming. The mixture will thicken slightly, and you can add a little water if needed for a thinner texture.

Sprinkle with optional chopped cilantro and tomatoes and serve warm with tortilla chips. Enjoy!

https://content.jwplatform.com/videos/SBlfFDer.mp4

Creamy and delicious vegan queso dip. Veggie-based, budget-friendly and allergy-free for everyone to enjoy. 

Vegan Queso Dip (Nut-free)

Potato (diced) (1 medium)

Sweet potato (diced) (1 small/medium)

Carrot (diced) (1 medium)

Onion (chopped) (1/2 small)

Garlic

Veggie broth

Veggie broth (aka cooking water)

Sunflower seed (raw, unsalted)

Tbsp Nutritional yeast

Lemon juice (freshly squeezed)

tsp Hot chili powder

tsp Sweet smoked paprika powder

Pepper

Bell Pepper (chopped

Tbsp Salsa

Jalapeño pepper (or other hot chili pepper to taste)

Tbsp Freshly chopped cilantro (to taste)

Peel and dice potatoes, sweet potatoes and carrots. The smaller you dice them, the shorter will be the cooking time. Peel and chop onion and garlic. 

Prepare ingredients

Add diced potatoes, diced sweet potatoes, diced carrots, chopped onion, and garlic to a stockpot and add veggie broth. Cook them until all veggies are soft.  

When ready, reserve 1 cup of cooking water. 

Pre-cook ingredients

Transfer all cooked vegetables into a blender. Add sunflower seeds (no need to soak them), nutritional yeast, lemon juice, spices, and the reserved cooking water. Blend them until you have a creamy sauce. 

Blend

Add small chopped bell pepper, chunky salsa and chopped jalapeno or other chili pepper to taste. Top it with freshly chopped cilantro.

Add-ins

https://content.jwplatform.com/videos/JPf2jIPo.mp4

Our favorite Vegan Queso Dip is based on our creamy, delicious, nut-free and veggie-based cheese sauce. Way healthier than any store-bought processed stuff. You can make this dip within 20 minutes. Super quick right? No cashews here, so I dare to say that it is also quite budget-friendly.

A delicious vegan queso dip made with sautéed cauliflower, raw cashews, and nutritional yeast. Serve with your favorite tortilla chips.

vegan butter or coconut oil

yellow onion, (diced)

2-3 garlic cloves, (minced)

jalapeños, (seeded and minced)

cauliflower florets

vegetable broth

unsweetened non-dairy milk

sundried tomatoes

raw cashews, (soaked in hot water

cumin

salt, (to taste)

Soak cashews in hot water for at least 1 hour before making the queso. Once soaked, drain and rinse. Set aside.

In a large cast-iron skillet, heat vegan butter or oil over medium heat. Add onions, garlic, and jalapeños and sauté for 5-7 minutes, stirring occasionally, until lightly brown and fragrant. Remove about half of the onion/jalapeño mixture and set aside.

Leave the other half of the onions/jalapeños in the pan, stir in cauliflower and vegetable broth. Cover and reduce heat to low. Cook for about 15 minutes, stirring occasionally until cauliflower is tender and broth has absorbed.

Add to a high-powered blender along with remaining ingredients, including the cashews. Blend until completely smooth. Add extra milk, about 1 tablespoon at a time, if necessary.

Transfer to a serving dish. Stir in remaining onions and jalapeños and top with fresh jalapeños. Serve with chips or raw carrots.

This vegan queso will fool even hard-core cheese-lovers. A high-speed blender produces the thickest, creamiest cheesy sauce. Try it in our Mac and Cheese with Roasted Veggies, whip up your own mac and cheese mix, pour it over a baked potato, or serve it as a dip for chips!

Vegan Queso Sauce

rolled oats

cornstarch

sea salt

7-oz. jar roasted red peppers, undrained

onion

cider vinegar or lemon juice

hot pepper sauce

This vegan nacho cheese sauce is easy and tastes unbelievably like the real thing! Essentially a plant based queso, it's creamy and packed with favor.

Vegan Nacho Cheese (Easy Blender Queso!)

raw unsalted whole cashews

mild green chiles

yellow mustard

chili powder (make sure it’s not spicy!)

turmeric (for color, optional)

Soak or boil the cashews

Place the cashews in a bowl with water and allow them to soak for at least 1 hour (or longer, overnight if you think ahead.) OR Time saver trick! Place the cashews in a pot on the stovetop and cover with 2 inches hot water. Bring to a boil, then boil 10 minutes (for high speed blender) or 15 minutes (for standard blender). 

Place all ingredients in a high speed blender and blend on high until creamy and fully combined. Place in a sealed container and store in the refrigerator.

Top 14 vegan queso recipes from across the web

The most viewed vegan queso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nacho Cheesy Kale Chips

Vegan Cashew Queso

Vegan Queso

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Top 14 vegan queso recipes from across the web

The most viewed vegan queso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nacho Cheesy Kale Chips

Vegan Cashew Queso

Vegan Queso

Easy Vegan Cashew Queso

Vegan Queso Dip

Banana Berry Nice Cream Recipe by T...

5-Minute Vegan Cashew Queso

5 Ingredient Vegan Queso

Vegan Queso Dip (Nut-free)

Vegan Queso

Vegan Queso Sauce

Vegan Nacho Cheese (Easy Blender Qu...

Vegan Nacho Cheese With Hidden Vegg...

Creamy Vegan White Bean Queso

The most viewed vegan queso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine