If you’re looking for the best ever Green Chile Queso, this is it. Vegan, dairy free and Whole30 approved. Even better- it’s only 7 ingredients.
There are a handful of recipes where I take the final bite, smile, and say, “Yep. Nailed it.” This is one of those recipes.
This Best Ever Queso Blanco recipe is year after year the most popular recipe on the blog, and several readers have asked if it’s a vegan recipe (before they read the ingredients, I assume). Though I’m not a vegan, I do avoid dairy, which makes this recipe perfect-o and an answer to those requests!
Vegan Green Chile Queso Ingredients
Y’all know I like to keep it short and sweet. Here’s what you’ll need:
- Cashews
- Canned green chiles
- Nutritional yeast
- Spices: Chili powder, cumin, garlic powder, sea salt
- Water
That’s it. Everything gets thrown together in a mini food processor, warmed up to bubbly goodness, and then demolished (because it’s that good).
Here’s a Story About the Time I Tricked My Husband Into Eating Vegan Queso
There is a bomb vegan restaurant here in town called Spiral Diner.
I have dreams about their nachos (see the mountain of goodness in this pic).
I was really craving them one night, and decided not to tell my husband that the queso was made from cashews. He obviously could see that instead of meat, it was a quinoa and black bean mixture, which he was cool with.
I watched him pour the queso all over his nachos and held my tongue.
“What do you think?” I asked.
“Tastes a little weird.”
If he could have flipped the table when I told him it was vegan queso, I think he would have. Eventually I regained his trust, and now he frequents Spiral Diner for the nachos with me regularly.
Put this cashew queso on nachos, in a burrito, on your whole life, really. Eat it with chips or a spoon. Make a facial with it. No, don’t do that. But you’ll love this stuff.
Serve it up with this Lentil Quinoa Enchilada Bake (for my plant powered friends) or drizzle over these Stuffed Poblano Peppers. Oh yes.
Ingredients
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- Soak cashews for 6 hours - overnight, or for 1 hour in hot water.
- Drain and rinse cashews. In a food processor, add in cashews, spices, green chiles, nutritional yeast and half the water.
- Blend until totally combined, adding in water a little at a time until you get the consistency you want. To deepen the 'cheesy' flavor, add in more nutritional yeast.
- Warm it up on the stovetop over medium-low heat or microwave, stirring frequently. Serve immediately. Stores in the fridge for up to 5 days.
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