Description
This creamy and flavorful Vegan Queso Blanco is a perfect dairy-free cheese sauce made from raw cashews, potatoes, and mild green chiles. It’s easy to prepare, versatile, and ideal for dipping, topping tacos, or adding to burritos and bowls with a zesty kick from pickled jalapeños.
Ingredients
Main Ingredients
- 1 cup raw cashews
- 1 cup peeled and chopped yellow or white potato (1-2 potatoes)
- 8 ounces canned green chiles, mild or medium
- 2 tablespoons pickled jalapeños
- 2 tablespoons pickled jalapeño juice from the jar
- 2 tablespoons lemon juice (about 1 lemon squeezed)
- 1 cup water
- 1 teaspoon salt
Optional Toppings
- finely diced tomatoes
- finely diced jalapeños
Instructions
- Boil Cashews and Potatoes: In a small pot, add the cashews and diced potatoes, then cover with water. Bring to a boil and cook for about 10 minutes, until the potatoes are fork tender.
- Drain and Blend: Drain the cashews and potatoes and add them to a blender along with the canned green chiles, pickled jalapeños, pickled jalapeño juice, lemon juice, water, and salt. Blend until smooth and creamy. If you have a high-powered blender like a Vitamix, blend until the mixture is hot.
- Heat on Stovetop (if needed): If using a regular blender or if the mixture isn’t warm after blending, pour it into a small to medium pot and stir frequently over medium heat until hot. The sauce will thicken as it heats. Add more water if needed to reach your desired sauce consistency.
- Add Optional Toppings and Serve: Top with finely diced tomatoes and jalapeños if desired. Serve warm with tortilla chips, or as a cheesy addition to tacos, burritos, and Mexican-inspired bowls. Enjoy your vegan queso blanco!
Notes
- Soaking cashews before boiling is optional but can reduce cooking time.
- If you prefer a spicier queso, add more pickled jalapeños or fresh jalapeños to taste.
- The lemon juice adds brightness and a subtle tang; do not omit for best flavor.
- Adjust water quantity to achieve desired thickness—add more for a thinner sauce or less for a thicker dip.
- Stores well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican-inspired
