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Plant-Based Queso

A creamy, bold, plant-based queso that’s perfect for Super Bowl snacks and game-day dipping!
Prep Time10 minutes
Cook Time5 minutes
Soaking Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Condiment, Sauce
Cuisine: American, Mexican Inspired
Keyword: Gluten-Free, High Protein, Queso, Tailgate
Servings: 2 Cups

Equipment

  • High Speed Blender
  • Small Pot

Ingredients

  • ¾ cup Raw Cashews Soaking in boiling water for 1 hour
  • 10 oz Silken Tofu
  • 1 clove Garlic
  • ½ cup Salsa Of choice
  • 1 tsp Cumin
  • ½ tsp Chili Powder
  • ½ tsp Smoked Paprika
  • 1 tsp Sea Salt
  • ¼ cup Nutritional Yeast

Instructions

  • Pour boiling water over the raw cashews and soak for an hour. Then drain and set aside.
  • Place all ingredients into a high-speed blender and blend until smooth, stopping to scrape down as needed. Stop and taste to adjust the seasoning and consistency to reach your liking. Note that the sauce will thin when it is heated up.
  • Place a small pot over medium-low heat and add the queso. Stir this frequently so it does not burn. Heat for 5 minutes, or until the queso is warm, and serve!
  • Storage Instructions: Store leftover queso in an airtight container in the refrigerator for up to 4 to 5 days. It can also be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating Instructions: Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of water or broth to reach the desired consistency. From frozen, thaw fully overnight in the refrigerator, then reheat as instructed while stirring to restore creaminess.