Vegan Queso Recipe

Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, unsweetened almond milk, nutritional yeast, cornstarch or arrowroot powder, lemon juice, tomato paste, garlic powder, onion powder, smoked paprika, ground cumin, turmeric powder, cayenne pepper (if using), and a pinch of salt.
Blend the ingredients until smooth and creamy, scraping down the sides as needed. If the queso is too thick, you can add a bit more almond milk to achieve your desired consistency.
Transfer the blended mixture to a saucepan and heat it over medium-low heat. Cook, stirring continuously, until the queso thickens and reaches a velvety cheese-like consistency. This should take about 5 minutes.
Taste the queso and adjust the seasoning with more salt or spices as needed to suit your taste preferences.
Once the vegan queso is ready, transfer it to a serving bowl.
Garnish the queso with chopped fresh cilantro or green onions if desired.
Serve the vegan queso warm and enjoy it with your favorite tortilla chips, vegetables, or as a delicious sauce for nachos and other dishes.
Nutrition Facts per Serving (2 tablespoons, approximate values):
Calories: 92
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 63mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 1g
Protein: 3g