Vegan Queso Recipe

Vegan Queso Recipes

Vegan Queso Recipe

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Serves: 2
Cooking Time: 15 min Total Time: 4 Hours 15 Mins


  • 1 poblano chile
  • 1 teaspoon olive oil
  • 2 cups water
  • 1 cup raw cashews
  • 2 cups unsweetened almond milk
  • 1 tablespoon all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper



Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.


Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.


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