Vegan Queso – Vegan nacho Cheese dip

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Whenever I’m in NYC visiting Anisa one of my absolute must visit restaurants is Matthew Kennedy’s Bar Verde; a plant based mexican restaurant in the east village The nachos are absolutely incredible and the mushroom tacos are a must!

We have nothing like it in Seattle so I started playing around with a few of my vegan cheese recipes and tweaked them to make this Mexican style vegan cheese perfect for nachos. It’s honestly so delicious be sure to make a double batch; it will upgrade any dish.

I grew up eating a cauliflower and cheese dish that my aunty in the UK frequently made and still salivate over whenever I think about it – but having severe dairy allergies I needed to develop a vegan version.

This creamy vegan cheese has so many possibilities and it’s versatility will provide you with endless options to enhance any dish. It’s become a staple in our kitchen and tonight I topped cauliflower and black bean nachos with a healthy dollop. It’s Serena’s favourite Friday night sauce whenever I make fondue and when we have guests it’s an absolute must as a dip served with fresh crudètes.

This recipe is:

vegan, gluten free, soy free
simple to make
dairy free, plant based, comfort food
protein rich, high in fiber and Delicious!

Print
Vegan Queso – Vegan nacho Cheese dip
Ingredients
Ingredients:
  • 2 cups cashews soaked min 2 hours
  • ¼ cup lemon juice
  • 2 cups water
  • ½ cup nutritional yeast
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp chili peppers
  • 2 tsp Celtic sea salt or taste
Instructions
Directions:
  1. Soak cashews overnight, or in hot water for a min of 2 hrs. Rinse thoroughly
  2. In a high speed blender add all the ingredients, blend until creamy and smooth
  3. Enjoy!

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XO

Amanda