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a purple corn chip being dipped into A white cheese sauce topped with spicy peppers in an orange clay dish styled with purple corn chips and spicy peppers on a cutting board with a black background.

The Best Vegan Queso Recipe (Chipotle Copycat Queso Blanco)


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5 from 2 reviews

  • Author: Gregs Vegan Gourmet

Description

This creamy, delicious Vegan Queso is inspired by Chipotle’s Queso Blanco and is my absolute favourite dip ever! It’s the perfect topping for tacos, burritos, nachos, and just about anything else you can imagine. With a few simple ingredient swaps, you can make a delicious cheese sauce that’s free of animal products but every bit as good as the real thing. 

 


Ingredients

  • 3/4 cup raw cashews (soaked overnight if needed)
  • 2 medium-large russets potatoes peeled and chopped
  • 2 tbsp  nutritional yeast
  • 2 tbsp vegan cream cheese
  • 1 cup vegan white cheddar or Monterey Jack cheese shreds
  • 2 cloves garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 12 teaspoon salt
  • 1 tbsp mild/medium salsa
  • 1 tbsp pickled jalapeno
  • 1 shallot, chopped
  • 1/4 cup pablano pepper chopped
  • 2 tbsp red chilis chopped
  • 1 1/2 cups plant milk

Instructions

  1. Boil and strain potatoes until fork tender.
  2. Drain and rinse the soaked cashews. (Note: If you have a high speed blender like a vitamix, there is no need to soak the cashews)
  3. To a medium pan over medium heat, sear the shallot, poblano, garlic and red chilis. Cook until shallot is translucent and peppers are slightly browned and softened. Remove from heat and set aside.
  4. In a high-speed blender, combine the cashews, potatoes, Vegan cheese shreds, vegan cream cheese nutritional yeast, chili powder, salt, cumin, and plant milk.
  5. Blend until smooth and creamy, about 2-3 minutes.
  6. Pour the cheese sauce into an oven safe dish and add onion and pepper mixture, salsa, and pickled jalapeños, Stir to combine.
  7. Serve warm over tacos, burritos, nachos, or anything else you can think of!

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