Wednesday, February 3, 2016

Gametime Snacks: Cashew Queso

Only a few more days until the big game! I thought I might take a little break from buffalo flavored snacks and, instead, in my continuing effort to provide you with the best vegan gametime snacks, here is my favorite Queso recipe. It is from my and Celine's new book Vegans Go Nuts! which will be out later this year.

Cashew Queso

*Oil-Free Option *Soy-Free *Gluten-Free
This makes a ton of queso. Perfect for putting in a crock pot to keep warm at a get together. It’s also pretty awesome to stir in a can (or two) of your favorite vegan chili. You can also pack it up in Jars and keep it refrigerated (or frozen) until you are ready to use it. Or…simply cut the recipe in half and you will still have plenty of queso to last for several dip and chip sessions. If you want to save time, you can stir in some of your favorite salsa at the end, instead of chopping up all of those fresh veggies.

1 1/2 pounds (24 ounces, or 681 g) peeled red potatoes, cubed
2 cups (224 g) cashews, soaked overnight or boiled, rinsed and drained
1 cup (235 ml) vegetable broth (for dip, add more for sauce)
1/4 cup (30 g) nutritional yeast
1/4 cup (60 ml) vegetable oil, optional
2 tablespoons (30 ml) lime juice
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 to 1/2 teaspoon chipotle powder (or cayenne) to taste
3/4 teaspoon ground cumin
1 cup (252 g) finely diced tomatoes
1/2 cup (50 g) finely diced green onion
1/2 cup (80 g) finely diced red onion
1 whole fresh jalapeno, finely diced (you can leave in, or take out the seeds, your preference)
Salt and pepper to taste

Add potatoes to a large pot of water and bring to a boil.
Boil until very tender. Drain.
Add boiled potatoes, and the rest of the ingredients, through the cumin, to a blender and puree until silky smooth. Add additional vegetable broth to get to your desired consistency; Less for dip or more for sauce.
Stir in remaining ingredients.
Store in an airtight container until ready to use. (up to 2 weeks in the refrigerator and indefinitely in the freezer.)
To use, add desired amount to a microwave safe dish and heat on high in 30 second intervals, stirring in between, until warmed through.
Place in a pot and heat over low heat, constantly stirring, until warmed through.
Add to a crockpot, heat to desired temperature, then switch to low or keep warm.

Yield: about 5 cups (1175 ml)


Jackie of Vegan Yack Attack said...

This recipe is life. <3

Susan said...

Yes.... I love the name of the book!

Joni Marie Newman said...


Joni Marie Newman said...


Joni Marie Newman said...
This comment has been removed by the author.
Unknown said...

I have no nutritional yeast and my grocery store does not carry it, is there anything I could use to substitute it?

Audrey said...

Wow addicting dip Julia Hassans Vegan Taquitos With Shredded Soy Curls into this!

Cherie said...

Try mellow white miso, I've been subbing that a lot since I need to avoid nutritional yeast. But, I use a smaller amount of miso. In this case I would try about 1 T. & I'm not sure how that would affect the consistency.

Shwetablog said...


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Mallorca said...

I would love to win - Tough choice on the question. Hm - Maybe some kind of North African Western Fusion. Someone mentioned a vegan cheeseburger Maki in the comments and I once saw a non-Vegan Bacon Egg Maki that would be pretty awesome to veganize.

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni