Vegan Queso
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
A creamy, dairy-free queso made from cashews and nutritional yeast, with roasted poblano peppers for smoky flavor. Perfect for dipping tortilla chips.
Ingredients
- 1 large poblano pepper halved and seeded
- 1 tbsp olive oil
- 1 clove garlic pressed
- 1/2 cup cashews
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- Kosher salt and pepper
- 2 tbsp nutritional yeast
- Chopped cilantro
- tortilla chips
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 352 mg
- Iron: 9.75 mg
- Magnesium: 294 mg
- Phosphorus: 765 mg
- Potassium: 1318 mg
- Zinc: 6.64 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp olive oil
- 1/2 cup cashews
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground turmeric
- Kosher salt and pepper
- 2 tbsp nutritional yeast
- Chopped cilantro
- tortilla chips
Prepare
- 1 large poblano pepper, halved and seeded
- 1 clove garlic, pressed
Let's Cook
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Step 1.
Heat the broiler. Arrange the poblano halves cut sides down on a small rimmed baking sheet and broil until the skins are charred, 3 to 5 minutes. Transfer the charred poblanos to a bowl, cover, and let stand for 5 minutes to steam. Use a paper towel to rub off the skins, then cut the peppers into ¼-inch pieces.
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Step 2.
While the poblanos are steaming, heat the olive oil and pressed garlic in a small saucepan over medium heat until sizzling, about 1 minute. Remove from heat and stir in the cashews, chili powder, cumin, coriander, turmeric, and ¼ teaspoon each salt and pepper. Add ¾ cup water and bring to a boil. Reduce heat to low and simmer until the cashews are tender, 10 to 12 minutes.
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Step 3.
Transfer the cashew mixture to a blender. Add the nutritional yeast and ¼ cup water, then puree until completely smooth, about 1 minute.
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Step 4.
Return the pureed mixture to the saucepan and cook over medium heat, stirring occasionally, until thickened, 6 to 8 minutes. Fold in all but 1 tablespoon of the chopped poblanos. Transfer the queso to a serving dish, top with the reserved poblanos, and sprinkle with chopped cilantro. Serve with tortilla chips.