Vegan Queso – Use common pantry staples – potatoes, onions, carrots… to make this easy and delightfully creamy golden sauce… for nachos, veggies and even your favorite soups!
Hmmm…. I never thought it was even possible until I had it at a friend’s place! And Yeah… I got her recipe… but I also wanted to tinker with it, just for fun. I personally just love cheese, and at first, the very idea of a “Cheese-less Queso” made me scratch my head! Why…??
Of course, I do have friends who cannot have dairy, so I’ve been experimenting with creating interesting dairy-free recipes that they can enjoy. That said, I must admit it’s been quite a challenge to mimic the flavor profile of cheese with dairy-free ingredients!
Nutritional Yeast: Does it really add Cheesy flavor?
Yes, I’m aware of the “nutritional yeast” idea…. it is all over the blogosphere, after all! But let’s just say that I’m not a big fan! I mean, I’ll eat something that has nutritional yeast in it, but as to whether it imparts a cheesy flavor… Hmmm…. I’m not sure I’m quite convinced. Of course, that may well be because I love cheese so much!
Besides, what if you can’t find nutritional yeast where you live? So…. I’ve kept the nutritional cheese as an optional ingredient in this recipe. If you like it, sure, go ahead and add it. If not, no worries… this queso will still taste great without it.
Anyway…. many trials after I started this “cheese-less” Queso project, I am finally ready to share this Queso recipe… without nutritional yeast. I think it looks and tastes quite amazing. As for whether it is really “cheesy”…
Let’s just say that I have served it many times, and no one’s ever asked if it had cheese – they probably just assumed it did! Of course, when I made it for my vegan friends, I did reassure them that it fit within their dietary restrictions. Delighted, they proceeded to attack it with gusto!
Vegan Queso with Pantry Staples
So… What goes into this vegan queso? Oh… like I said earlier…. things you probably already have. Let’s see: potatoes, onions, garlic, carrots, tomatoes… See anything exotic on this list yet?
Of course, you might need to make a grocery run for a few things you might not have on hand. Coconut milk, or some other dairy-free milk you like… Maybe some cashews or tofu… for a bit of protein-boost and creaminess in this delightfully “cheesy” sauce…
Velvety Smooth, Creamy and Gooey – gloriously golden Queso
How do these humble ingredients come together to create some magic? Velvety smooth, creamy and gooey… the quintessential, gloriously golden Queso that folks fall in love with instantly!
Let me see if I can uncover some of the secrets that make this happen. Turns out that potatoes, when cooked and blended with a little water, become silky smooth and gooey. The first time I saw that, I was fascinated by its almost magical transformation! The cooked onions add their own smoothness, and along with the garlic (optional), deliver a delightfully complex flavor. The carrots give the sauce its perfect color and, along with the onions, also add a bit of subtle sweetness. These two ingredients also add some creaminess which keeps the sauce from becoming too gooey. After all, an excessively sticky sauce would not be appealing at all! The little bit of tomato adds a hint of tartness and some umami flavor, besides contributing to the color as well.
As for the cashews and milk? Now, that’s what makes it rich and creamy! So, be sure you don’t skimp on these items. Can’t have cashews? No worries… I’ve listed a few alternatives in Recipe Notes, such as hemp seeds, that you might use instead. Any kind of non-dairy milk works well: coconut milk, cashew milk, soy milk……
So.. Now you know how all these simple ingredients work together to create magic! Every time I put these ingredients in the blender and watch it turn into this beautifully golden sauce…. I can barely wait to pull out my stash of chips! It never fails to lift my spirits and make me smile in anticipation!
Other Vegan-friendly Recipes
If you’re looking for other vegan-friendly recipes, do check out some of these. They’re all pretty easy to make, and are loaded with nutrients as well.
- Cream of Mushroom Soup – without Cream
- Tabouli with Steel-Cut Oats – Gluten-free
- Mushroom and Barley – in a simple tomato broth
- Chickpeas with Zaatar – a simple pita pocket sandwich
Perhaps you might also like to use the Search Box on the site to find many more recipes in this category – soups, sandwiches, noodles, salads, dips, desserts……. ! The vegan world certainly does not have to be bland and boring!
Besides, who says you have to be vegan to make and enjoy them? I’m not vegan, but many of these dishes are some of my most favorite things to make and share with family and friends.
Special Diets
This Queso recipe is vegetarian, vegan, soy-free and gluten-free. To make it nut-free, you can replace cashews with hemp seeds, or some other alternative I’ve suggested in Recipe Notes. Also use a nut-fee milk of your choice.
If you can have soy, then you can also use silken tofu instead of a “milk” while blending the ingredients. The tofu and/or cashews/hemp seeds also boost the protein content of this Queso.
So… go ahead, make yourself a big bowl of Queso! Get your friends over and indulge… just a little… And yeah… Don’t forget to put out some spicy pickled jalapenos as well…. Dunk those crunchy tortilla chips into your gorgeous gooey golden treat and have a good time! And no one needs to know your “no-cheese” secret… except, of course, your vegan friends!
Do leave a review and star rating… much appreciated!
Enjoy!
Vegan Queso – Easy To Make With Pantry Staples
Equipment
- Pressure cooker preferred if not available, see Recipe Notes for alternate instructions
- Electric Blender for blending the cooked ingredients to a smooth texture
Ingredients
- 2 tbsp Cashews – lightly roasted for nut-free option, see Recipe Notes for suggestions
- 2 tbsp Water – warm to soak cashews
- 3/4 cup Potatoes: peeled and diced medium any variety OK
- 1/2 cup Onion – chopped/diced medium White/yellow; I do not recommend using red/purple onions – the color of the Queso will become dull; shallots or white part of leeks OK too
- 1/3 cup Carrots – chopped / diced medium if using baby carrots, OK to leave them whole – about 4-5 carrots
- 1/4 cup Tomato: 1/2 of a medium tomato (Roma, or vine-ripened) don't chop: easier to peel the tomato when it is not chopped
- 1 piece Serrano pepper: small, use only half if the pepper is too big adjust as per spiciness preferred
- 1/4 cup Water
- 1/2 tsp Salt adjust later as per taste preference – maybe up to 1/4 tsp more
- 1/2 tsp Cumin powder
- 2 tsp Red Chilli Oil See Recipe Notes for how to make Chilli Oil; or use any mild-flavored edible oil: Extra Virgin Olive oil OK too
- 2 tbsp Pickle Juice – from Pickled jalapenos or use Apple Cider Vinegar or Rice Vinegar; distilled vinegar OK too; adjust later as per tartness preferred – add up to 2 tbsp more
- 2 tbsp Vegan Milk I like to use Coconut Milk, but you can use any variety you like – Cashew milk, Almond Milk, Soy milk, Hemp Milk
- 2 tbsp Water add only as needed to obtain desired consistency while blending- you might not even need to add any water at all
Optional Ingredients
- 1/2 tsp Fresh Garlic – grated or 1/8 tsp granulated garlic powder
- 1 tbsp Nutritional Yeast adjust as per preference – up to 2 tbsp OK if you like the flavor
Instructions
- Measure and soak the roasted cashews in 2 tbsp warm water in a small bowl. Set aside until the veggies are cooked and ready to blend. Note: Omit this step if making nut-free Queso – See Recipe Notes for alternative ingredients.
Pressure cook the veggies
- Peel and dice the potatoes.
- Chop the onions and cut a medium tomato in half; Transfer the potatoes, carrots and onions in a stainless steel pressure cooker insert container, or a bowl that fits inside the pressure cooker pot. Place the tomato on top and add 1/4 cup water.Optional: Also add 1/2 Serrano pepper, slit in half lengthwise, if you want to make spicy Queso. Omit if you want it mild.
- Place a rack in the pressure cooker pot and add 2 cups water to the pot. Place the container with the vegetables on the rack. Close the lid and pressure cook for 6-7 min at full pressure. Allow natural pressure release. Do not force release the pressure: the veggies continue to cook while the pressure releases naturally.
- Open the lid, and transfer the tomato to a small bowl. Gently remove the peel and maybe some of the seeds too, if there are a lot (some tomatoes do have a lot of seeds!). It's also OK to leave in both the peel as well as seeds. The tomato peel doesn't blend up super-smooth: that's the reason why I generally remove it.
Blend all the ingredients till silky smooth: Golden Queso
- Transfer everything to a blender jar. Add the soaked cashews, salt, cumin powder, pickle juice (or vinegar), vegan milk (I like to use Coconut milk, but other varieties OK too) and red chilli oil (or other oil).Optional: Also add nutritional yeast, if you like.
- If using garlic, grate it with a fine grater/shredder before adding to the blender.
- Start blender on low speed first. Add water, 1-2 tsp at a time, as needed, and continue to blend till the mixture develops a super smooth, silky-gooey texture- about 1-2 minutes. Pour into a serving bowl – makes about 1 1/2 cups Queso.
- Serve the Queso with a basket of tortilla chips and pickled Jalapenos.Enjoy!
Notes
To make Nut-Free Queso:
Replace the cashews with one of the following:- 1/4 cup silken Tofu – drained on paper towel (set aside 10-15 min) to remove excess moisture
- this will NOT be soy-free
- 2 tbsp vegan nut-free cream cheese
- 2 tbsp nut-free Vegan shredded Cheese
- 2 tbsp Hemp seeds, soaked in 2 tbsp warm water
- 2 tbsp Melon seeds, soaked in 2 tbsp warm water
No Pressure-cooker?
No worries…. You can cook the veggies on the stove-top in a small saucepan, or in the microwave, until they are fully cooked and soft. Stove-top:- Add 1 cup water to a small saucepan, and bring it to a boil.
- Decrease the heat and add the diced potatoes, chopped onions and chopped carrots.
- Increase the heat and bring the water to a gentle boil again, then lower the heat, cover and simmer until the vegetables are soft-cooked – about 15 min.
- Check periodically and stir, to prevent sticking and burning on the bottom
- If it looks as if the water has dried up, add about 1-2 tbsp water and stir; ten continue to simmer.
- When the vegetables look “done”, remove the cover and allow most of the water to boil away, stirring to prevent burning on the bottom.
- Continue with the recipe as directed.
- Place the diced potatoes in a medium glass/ceramic bowl (2-cup cereal bowl); add 1/4 cup water and cook on hi 2-3 min.
- Add the carrots and 2 tbsp water and cook on Hi 3-4 min.
- Check to see if done: should be cooked soft so that it blends to a silky texture.
- In a separate bowl (glass/ceramic), cook the onions, with a few drops of oil – covered, Hi for 2-3 min
- Add 1 tbsp water, cover and cook, Hi, for 2-3 min. Keep a eye on what’s happening – if the onions look too dry or begin to brown, add about a tbsp water and continue to cook until the onions are soft.
- Continue with the recipe as directed.
Make Red Chilli Oil:
Red Chilli oil is simply a Red Chilli-infused oil. I like to have Chilli Oil on hand – I use it in a variety of ways to add flavor and color to a dish. Best part, it only takes a minute to mix the ingredients and set aside to steep.- Place 1/4 cup good quality, cold-pressed oil, in a small glass bowl/jar
- Add 1-2 tsp spicy red chilli powder (cayenne) – adjust as per spiciness preferred
- Add 1 tsp paprika
- Stir gently with a small spoon. Cover and set aside, away from light and heat.
- The chilli oil becomes a deep crimson red in about a day.
- Use it as a garnish/topping to perk up the appearance of any savory dish, right before serving.
Storing Leftovers:
Store leftover Queso in a lidded glass/ceramic container. Refrigerate and use within 2-3 days.- It may be good for up to 5-7 days – I strongly recommend that you check for spoilage first.
- If you see mold or notice any unpleasant smell, please discard!
seems so simple n yum too,will surely try
It is so very tasty – with any kind of crunchy chips. Also, since you are not ‘vegan’, you can add in a little cheese – just heat it up with the queso to let it melt and mix well.
I’m also trying to develop a Queso that you can have on Upvas days…! 🙂
👍
thanx, sure will try with cheese as u said n waiting for that fast queso 👍😊
I can’t eat cheese, always have to skip delicious looking cheese sauces- but this looks fantastic and I can’t wait to try it many times !!!
Great! Do let me know how you like it, Dr. Reid!
It was delicious. Loved it
Thank you! So glad you liked it.