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“A vegan take on queso that replicates the taste and texture so well that I've fooled cheese eating, queso loving Texan friends. I'm having to be dairy free but am not vegan so my preference is to use chicken bouillon vs. veggie and add chopped cooked bacon.”
READY IN:
2hrs 10mins
SERVES:
25
YIELD:
8 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak cashews in 3 cups water for at least 2 hours or up to overnight in the fridge. Drain and rinse.
  2. In a blender or vitamix, combine cashews, cornstarch and second 3 cups of water. Blend for several minutes until a silky liquid has formed.
  3. In a medium pot, combine all ingredients except onions and stir. Bring to a boil and lower to a simmer. Add onions and cook for 5-10 minutes until desired thickness is achieved.
  4. Adjust seasonings to your taste, adding more nutritional yeast, mustard, lemon juice, cumin or cayenne pepper as needed.
  5. Queso keeps in the fridge very well and does not break apart like traditional cheese sauces.

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