We have many easy, no-cook recipes here, right? I like that. This is a real sign of late August.
Sometime last year, when Krista, our filming assistant, said, “Hey, you know what’s good?” Add a can of green pepper to cashew jam.”
We all said, “Wow, this is great.”
None of us are vegetarians. We all like plain cheese. But this combination has changed our lives, and our entire team is willing to choose vegan queso nachos that contain all three ingredients, as long as they are in the studio kitchen.
How to make vegan cheese:
It’s easier than people think, and contrary to popular belief, you don’t need unique ingredients (look at you, nutritional yeast).
You want to incorporate:
- Cashew nuts (unsoaked! I broke all the rules.
- Some taco seasoning (I usually buy salt-free seasoning to control the saltiness)
- A can of green peppers
- And some water
And that’s all.
You’re done.
You’re a miracle worker.
You could have gone for the delicious vegan cheese (is there such a thing?). But you have better ways to spend your time, like eating lots of chips and cheese. Yes. I’m right here with you.
The ways I like to use this vegan queso are varied, but here’s a small sample:
- Vegetarian pecan and pepperoni tacos
- Vegetarian burrito bowl
- Vegan grilled nachos
- It’s just a standard chip dip!
- Crispy rolls (including vegan crispy rolls!)
Vegan Cashew Queso, we love you!
Instructions
- Beat on high until you get a very smooth and creamy texture. Taste and adjust to your liking.
- You can use it as a dip for potato chips, a sauce for grilled vegetables, or just spread it on tacos, burritos, and crunches.
