This nut free vegan queso is full of delicious and creamy cheesy flavor without any need to soak cashews. It’s perfect for serving to a crowd or using to top your tacos, enchiladas, or burrito bowls.
“I couldn’t possibly go vegan because I could never give up cheese.” -me, before I went vegan
Chances are, if you are a vegan reading this and you haven’t been vegan your entire life, you’ve said something similar. I get it. I’ve been there. Dairy cheese has been said to be as addictive as crack.
In my pre-vegan days, my typical order at any given mexican restaurant was three cheese enchiladas with cheese sauce on top. This was in addition to the chips and queso I had at the beginning of the meal. I’m not even exaggerating a tiny bit. I loved cheese.
And I still really do enjoy that cheesy flavor. I just find ways to enjoy it now without any products coming from animals.
I introduce to you plant based cheese.
Most of the vegan cheeses I’ve seen here on the internet have cashews or other nuts as ingredients. When I decided to make my own version, my one rule is that I wanted it be nut free. And, since coconuts are technically a fruit, this cheese is made without nuts.
This nut free vegan queso is:
- Shareable or keep-to-yourself-able
- The perfect dip for chips, veggies, and pita
- Yummy on top of tacos, nachos, enchiladas, and burrito bowls
- Goodness in a bowl
Nut Free Vegan Queso
- High Speed Blender
- 1/2 lb carrots (about 4 large)
- 1 12.3 oz block silken tofu
- 1 13.5 oz can LIGHT coconut milk
- 1/4 cup nutritional yeast
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp hot sauce
- 1/2 tsp salt
- 1 10 oz. can diced tomatoes & green chilies drained
- Steam your carrots. I use a steamer basket for mine, but there are directions for steaming carrots with or without a basket in the recipe notes.*
- Once cooled, add the carrots and the remaining ingredients except for the diced tomatoes and green chilies to a high speed blender. Blend until well combined and creamy.
- Pour the contents of the blender into a saucepan and bring the heat to medium. Add the diced tomatoes and green chilies. Stir frequently and cook on medium until the queso is warmed throughout.
- Best served warm