Cheesy Vegan Queso Blanco

This dear friends is the most amazing Vegan cheesy quest blanco, aka nacho cheese. It’s dairy free, plant based, cheesy, elastic, slightly spicy and very addictive. It’s made with 8 ingredients including salt and comes together in 20 minutes or less.

Perfect to snack with tortilla chips, drizzled over nachos, tacos, burritos and all things Mexican. It’s made with a base of potatoes, cashews, jalepeno for heat and nutritional yeast to give it that cheesy flavor which also happens to be high in B12.

NOTES

1. You will need a high speed blender to get that smooth creamy taste and texture. I have Vitamix and it works perfectly. If you don’t own a high speed blender simply run your blender a few extra minutes to get that smooth texture.
2. If you can’t find canned jalepeno use fresh jalepeno and add some vinegar.
3. Garnish with fresh chopped cilantro and/or diced tomatoes to serve with tortilla chips.
4. Nut Allergy? silken tofu may be used, but honestly I haven’t tried it.
5. This cheese can be stored in a covered container in the refrigerator for about 5 days. It can also be frozen.

Ingredients

• 1 cup raw cashews
• 2 tablespoons nutritional yeast
• 1/4 teaspoon ground turmeric, optional but gives nice cheese color
• 1 cup white potato (1-2 small potatoes), peeled and diced into small cubes
• 2 tablespoons lemon juice
• 1 tablespoon white vinegar
• 2 tablespoons pickled jalapeños or 1 large jalepeno, for hotter taste use more
• 1 cup water
• kosher salt to taste

Instructions

• In a small sauce pan, add the cashews and diced potatoes, cover with water. Bring to a boil and simmer for about 10 minutes, until the potatoes are fork tender. 
• Drain the cashews and potatoes and add to a blender along with the remaining ingredients. Blend until smooth and creamy.
• Adjust the taste to your requirement by adding more lemon juice, salt, water or jalepeno.
• Serve with tortilla chips, in tacos, burritos, bowls or with any other Mexican inspired meal. Enjoy!