Description
This creamy 5 minute vegan Queso is made in a blender and is entirely nut free, tofu free, and coconut free! No store bought vegan cheese yet the flavor is rich and just perfectly spiced!
Ingredients
Scale
- 2 8-ounce cannellini beans
- 1 cup (240 mL) filtered water
- 3 cloves garlic, minced
- 2 tbsp tapioca starch
- 2 tsp chili powder
- 1 tsp paprika or smoked paprika
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp turmeric
- Juice from 1 lemon
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
Toppings:
- Chopped tomatoes or rot-l tomatoes
- Picked jalapeños
- Sliced red or green chiles
- Cilantro
- Tortilla chips
Instructions
- Puree: Place all ingredients into a high-speed blender or food processor and blend until smooth and creamy.
- Heat: In a saucepan or medium pot, pour the blended vegan queso and heat on medium heat. Continue to stir until the Queso begins to bubble. Then reduce the heat to low, and continue stirring until it thickens, about 3-4 minutes.
- Serve: Pour the thickened vegan Queso into a serving dish and top with your desired toppings. Dip chips, raw vegetables, or use as a dipping sauce for roasted vegetables and more!
Notes
See blog post for serving suggestions!