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  • Writer's pictureEmily - @Mrs.ModernVegan

Vegan Cashew Queso

Okay, mind you this recipe started experimental... and I did it this way based on what I happened to have on hand AND cause I was in a bit of a rush being as it was a last-minute addition to our meal. I was going to make tacos, but I burnt the shells. So we shifted to Nachos and we needed some nacho cheese STAT!

The burnt tacos turned out to be a happy accident cause this Cashew Queso turned out AMAZING!!

Vegan Cashew Queso


1 cup cashews (soaked in water over night or for at least 2 hours)1/2 cup veg broth1/4 small white onion1 large slice of roasted red bell pepper (I used the jarred kind. fresh would be just fine!)2 sun-dried tomatoes 1/4 large jalapeno pepper, seeded (keep seeds if you want more heat)1-2 cloves of garlic 1 teaspoon ground cumin1/2 teaspoon paprikaa dash of cayenne (or chili powder)3 tablespoons nutritional yeast1/4 teaspoon pink salt1/4 teaspoon cracked pepper1 tablespoon fresh lemon juice1/4 cup soy milk

I know seems like a lot of ingredients... but if you're lucky and have all the typical vegan staples in your panty/fridge you should be good to go!

Throw everything in a high-speed blender... blend til smooth and warm in a sauce pan (or the microwave) til you reach the temperature you desire.

Put it on everything!

Piper (2 at the time) was literally drinking this "cheese sauce". She LOVED it!!

Also, our "ground beef" was super quick and easy.

1/2 a bag Gardein meatless crumbles1/2 orange bell pepper, diced1/2 yellow bell pepper, diced3 large baby bella shrooms, diced1/3 cup veggie stockTaco seasoning (make sure it's vegan, if that matters to you!)

Cook down the veg and mix with the crumbles in a skillet. I added a little bit of stock as it's breaking down to help steam and cook everything throughly. Add your Taco seasoning, (either the whole packet or if you buy bulk like me, I like about 1.5-2 tbs.) and pour in the rest of the stock and let it get saucy and ENJOY!!

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