Vegan Queso Blanco

Name: Vegan Queso Blanco
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
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

5.0

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 8

Cost: $1.32 /serving

Author : Nora Taylor

vegan cheese dip vegan queso blanco

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup raw cashews1 cup peeled and chopped yellow or white potato (1-2 potatoes)8 ounces canned green chiles, mild or medium2 tablespoons pickled jalapeños2 tablespoons pickled jalapeño juice from the jar2 tablespoons lemon juice (about 1 lemon squeezed)1 cup water1 teaspoon salt

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Instructions

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Step 1

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.

Step 2

Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy. If you have a Vitamix or similar blender, you can simply blend it until hot, without needing to warm it in a pot.

Step 3

If you have a regular blender or prefer to warm it on the stovetop, pour the mixture into a small/medium pot and stir frequently over medium heat until hot. It will thicken as it heats up, so add more water as desired to thin the cheese sauce.

Step 4

Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!