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
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me (@holefoodbakery) and/or use the hashtag #holefoodbakery so I don’t miss it.