Craving your favorite Mexican cheese sauce? Here is a Vegan Queso recipe that is absolutely cheesy and full of flavor. Use it as a dip, as a topping for your nachos, drizzled over tacos, and more!
Soak cashews for 1 hour in boiled water. Alternatively, you can allow them to soak at room temperature overnight.
Place cashews (after soaked & drained), 1 cup almond milk, nutritional yeast, salt, smoked paprika, and sundried tomatoes in a high-speed food processor.
Blend until smooth. Set aside.
Place olive oil and cornstarch in a non-stick sauce pan and stir to combine. Then add the cashew mixture and put it over the stove.
Cook the queso just for a few minutes until it is smooth and well combined. Stir continuously to avoid burning. The result should be a soft cashew cheese. If overcooked it will get hard, but you can always add more almond milk to return it to a soft texture.
Serve warm with a few slices of jalapeno on top and tortilla chips on the side.
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