You can make it spicier, cheesier, or more garlicky to taste - the options are endless. This queso is comprised of raw cashews, nutritional yeast, garlic, spices, water, and a little hot sauce or harissa paste blended to creamy perfection. 2 cups cashews, 2 ½ cups plant based milk, 1 tbsp mustard, ½ tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ cup nutritional yeast, 2 tbsp lemon juice. Our version is not traditional, but is inspired by the creaminess and heat of chile con queso and also influenced by North African flavor with the addition of harissa paste (learn more about the origins of harissa here). You can learn more about the history and differences here. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses.

Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. It’s believed to have originated in Texas in the early 1900s ( source). Thaw it in the fridge and then stir it up very well before using.Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips. It is also freezer friendly if you do want to freeze it. 1x 2x 3x 1 cup (150 g) raw cashews, soaked for at least 4 hours or overnight and well drained 3 tbsp nutritional yeast 2 tbsp apple cider. Make up a batch and then keep it in a sealed container in the fridge where it will last up to 5 days. Just add raw cashews, nutritional yeast, crushed garlic, lemon juice, sea salt, ground black pepper and some water to your blender jug.īlend until smooth, and that’s it. If, however, you have something like a Vitamix then you can also just go for it. Let them soak for 15 minutes, and then drain and rinse. Put them in a bowl and pour over some boiling hot water from the kettle. Add the remaining ingredients and process for 1-2 minutes until silky smooth. Drain the vegetables and add them to a food processor or high-powered blender.

Bring them to a boil and simmer for 20-25 minutes, until they are soft and easily pierced with a fork. We don’t even pre-soak the cashew nuts, it’s just too easy!īut if your blender is a less sturdy machine, then soak the nuts first. Put the potato and carrot chunks into a pot of water. Whipping up a batch of cashew cheese sauce is super easy, you just need a nice sturdy blender to do it. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Pizzas, pastas, potatoes, salads, you name it, if it’s a savory dish, it would likely benefit from a drizzle of this cashew cheese sauce.įor those who don’t eat nuts, we have a vegan cheese sauce that is entirely nut free, and when it comes to cashew recipes, we have a sun dried tomato cashew cheese and a cashew dressing that you will also love.īut when it comes to a cashew cheese sauce that is just dying to be drizzled on a homemade vegan pizza, well, this is the stuff. Something to drizzle on anything and everything. Cashew Sauce Just four easy ingredients: cashews, garlic, salt, and water Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. So I had to remedy that situation quickly.īecause this is really a staple recipe. Ingredients 1 cup raw cashews soaked overnight or boiled for 10 minutes 1 small potato peeled and cubed 1 medium carrot peeled and chopped 1 cup water 1. I suddenly realized that we didn’t have a fabulous cashew cheese sauce – that you can use to drizzle over things – on the blog yet. This smooth and creamy sauce is wonderfully satisfying and simply delicious drizzled over almost anything!

Easy vegan cashew cheese sauce