Cheezy heat
Spicy vegan queso isn’t only for nachos and tacos. Add umph to your mac n’ cheese, crudité, sandwiches, and veggies—any dish that calls for cheesy goodness and could be improved with a little extra bite. While store-bought vegan cheese has come a long way, nothing compares to making a fresh spicy queso. And it’s quick and simple—no animal cruelty and fermentation time required. I make small batches and vary the ingredients on the spot to match whatever I’m cooking.
Music accompaniment
“Vengo” by La Santa Cecilia
Ingredients
- 2 cups raw cashews, soaked
- ½ cup vegetable stock
- 3 tablespoons fresh lime juice
- 1/2 cup nutritional yeast
- 1/4 cup tomato, diced
- 1/4 olive or avocado oil
- 1 chile pepper (habanero, jalapeno, serrano, or fresno)
- 1/4 tablespoon of cumin
- 1/2 table spoon or tumeric
- 1/4 tablespoon of chile powder (cayenne, pasilla, or chili power)
- Salt and pepper to taste
- Cilantro for garnish
Make
- Soak cashews in hot water for at least 20 minutes to ensure smoothness. If you don’t have a high-speed food processor, soak overnight or lightly boil the cashews first.
- De-seed peppers and tomatoes
- Chile powder is open-ended (note different spices will change the color and flavor note of the queso)
- Combine ingredients in blender. Adjust stock, oil, or yeast as needed to achieve smooth consistency
- Place into pot on very low heat, stirring constantly, until thickened as desired. Note: anticipate the queso will tighten somewhat when cooled
Use & Serve
- Garnish with cilantro (or chopped fresh chilis for more heat and flavor)
- Queso is tailor made for Mexican cooking, including quesadillas, nachos, and tortas. But use it anywhere a creamy “cheese” is required, particularly sandwiches, pastas, gratins, and dips.
- Serve with limeade, Michelada, mezcal margarita, or cachaça.