The thing about cheese is, I love it. However, my body is like “ah, nah.”
The thing about this Cashew-less Vegan Queso is, it’s delicious. But my watch is like “ah, nah.”
The thing about this recipe is, it takes 10 minutes and tastes like the real deal. Ah, yeah.
I absolutely adore eggplant and cashew cheeses, but the time commitment is a little too much for everyday use. So one day I started to wonder if you could make vegan “parmesan” but with Mexican-inspired flavors. Answer? Yes.
Then, I wondered if you could add that back to the processor and make cheesy cashew butter spread. Answer? Yes.
Finally, I wondered if you could add hot water to that spread and make 10-minute pourable queso with no soaking or roasting involved. Answer? DOUBLE YES. Friends, this is a major win in my book.
The first way: Shakeable!
Add raw cashews, nutritional yeast, salt, cumin, chili powder and garlic powder to a food processor and blitz away.
Ta-da! You have shakeable spiced, Vegan Cheese, perfect for salads, tofu scrambles, tacos, and more.
Now that’s some adobo, bro. Learn about adobo and its origins here!
Add the same ingredients as the shakeable cheese to the food processor with a little olive oil and you have a sexy looking spread. A chipotle pepper in adobo sauce takes it to the next level with a smoky, spicy wave of flavor.
This version is perfect as a dip, sandwich spread, or base layer in burritos. But we’re not done yet.
Add some hot water to the spreadable cheese and we’ve got queso!
This version is perfect for virtually any Mexican-inspired dish, especially nachos, burritos, taco salads, and dips. Sit tight because I’ve got a recipe coming next week using this version that makes thee perfect healthy vegan snack for parties, game days and lazy afternoon lounging. Can’t wait!
If you make this recipe in any form, please let us know! Leave a comment below, or tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!
Smoky Vegan Cheese (Three Ways)
Ingredients
FOR THE SHAKEABLE:
- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
FOR THE SPREAD:
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1 pinch chili powder
- 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
- 1 Tbsp olive or avocado oil (for blending // optional)
FOR THE QUESO:
- 1 cup of the spreadable + hot water
Instructions
- To make the shakeable cheese, add all ingredients to a food processor
and pulse until a fine meal is achieved (see photo). Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles. - To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.
- To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.
Notes
*Recipe as originally written yields ~2 cups cheese.
*Learn more about the origins of queso here, which takes inspiration from Southwest cuisine and classic Mexican flavors.
Livia says
I used the half of the spreadable and mixed with four cups of sautéed organic spinach and it turned out to be a delicious spinach dip!
Anne says
I have not used the spreadable cheese, but the sprinkle cheese and queso are staples now that I am dairy and egg free. Minimalist Baker is the absolute best! The cheese recipes are some of the only ones that I have ever found that actually come out so good! Thanks for all of your hard work!
lacey says
hey making this tomorrow for company, for the cheese sauce is it one hot pepper in sauce or one whole can?
Hi Lacey! 1 hot pepper in sauce!
BettyBud says
This is one of my go-to recipes for parties and I’ve made it a lot! Everyone absolutely loves it and the omnis are always surprised that yes, it really is vegan. I just got a Ninja food processor and now it’s even better. Just wanted to thank you for this awesome recipe!
Rob Moore says
I’ve made this queso at least a dozen times so I thought I should say thanks. Thanks. It’s amazing! I don’t change it a bit. Tonight its topping nachos with black beans, crispy fennel, and roasted veggies.
Ashley-Lynn says
How well does the queso do sitting out? When it cools does it get really thick and not queso-y? I have a potluck event coming up and I’d want to bring this as my appetizer, but if we’re leaving it out while playing board games, and someone tries it after it’s been on the table, is it going to be gluey and unappetizing?
Rachel says
This was very tasty! I’ve been searching for good vegan cheese recipes because I’ve even missing that kick on my food. I made the spread version with salsa because that’s what I had. I’d like it to be a little smoother, but it just wasn’t happening. Still delicious and I can’t wait to make a burrito with it soon!
Felicia says
Made the queso and poured it over macaroni topped with panko. So yummy and FAST!!! THANK YOU!
Jan says
I made the dip and it worked exactly right in my food processor. (I was worried I should use my Nutribullet since that’s what I use for cashew creams). I needed to add about 2 teaspoons of oil and the soaked cashews came together. I added the hot water to the food processor and kept it going, turned out just right and tasted very good. Also added a little turmeric for color. Definitely will make it again, thanks.
Niki Hare says
Insanely delish! I finally got hold of some nutritional yeast (don’t see it much in the UK) and wanted to give it a whirl. As a spread I found it a little oily, as a dip I had to pour some into a little bowl before I gobbled the whole lot. Just gorgeous! I am not even a vegan, just a vegetarian that is a bit weird about eggs and doesn’t like commercial farming. Last night I made a double batch of flaxseed crackers and these were just divine for dipping……
Justin says
Hi! I just wanted to say THANK YOU so much! I haven’t even tried your recipes yet and I already want to buy stock in you (if that were possible). I have been struggling with trying to go vegan and there are so many yummy looking things but they take all these ingredients that only NASA has heard of or they take 4,857,345,987 normal ingredients, a degree from Le Cordon Bleu, and 792 hours of straight mixing, chopping, peeling, mashing, standing on your head, putting one foot in and one foot out, etc. So, I am was beyond ecstatic (as if you couldn’t tell) when I came across your simple recipes! Again, thank you so much for sharing these!
vegan not by choice says
I made this and added the hot water and the oil separated from the cashews… I also made the eggplant cheese version but left out the salsa. I made both of them the night before (I didn’t care that the eggplant one wouldn’t look great one of them was going to be a part of a vegan 7-layer dip, but I wanted to taste both, and they tasted amazing! I ate a bunch of the eggplant one like cheese soup. In the morning, I gave the cashew one a stir, and it was very stiff and the oil was still separated. I decided to blend a spoon of both and mix and see what happened, and wow! Even one step better! So I ended up blending the eggplant cheese into the Mexican cashew cheese together till it was to the right consistency to put into a vegan 7 layer dip. Everyone at the BBQ ate up my dip before most people even knew it was there. I’m making another batch for 4th of July!
Catherine says
I make this recipe every single week! I couldn’t imagine taco Tuesday without it! Soooo delishhhh
Dan says
I made this for nachos this weekend. It turned out so good! Can’t wait to make it again.
After adding the water for the pourable cheese, the texture just wasn’t right for me, so I added ~2tsp tapioca powder and stirred constantly over medium heat and eventually the sauce came together in a perfect melty-cheesy way.
Marie says
This looks amazing and all the comments have given me great ideas for customizing to my taste. A Question: will the queso bake well in the oven, or should I add to the top of my casserole once I take it out of the oven. I cook my casserole at 400 degrees for 15-20 minutes.
Thank you for all your recipes: I cannot wait to fill my pantry with the staples to try them
Hi Marie! I wouldn’t recommend baking the queso, but if you give it a try, report back on how it goes. I would say that it would be best to top your casserole with it after!
Marie says
Thank you, I’ll let you know if I try to bake it.
Ashley MaKirdy says
Just made this last night….SO good! Fairly new to your blog but starting to think you’re a genius. THANK YOU!
so kind!! xoxo
Jasmyn Maria Vera says
I always soak cashews, but this recipe said it wasn’t needed and being lazy and starving I thought I’d get away with it.. wrong. Lol it’s still delicious but not creamy like it would have been I’m so mad at myself dammit I should know better. I added a splash of lemon juice and tamari, as well a wedge of raw red pepper, cayenne, it’s seriously amazing!!
Jasmyn Maria Vera says
Just wanted to add,
Maddie says
So good! As my first attempt at vegan cheese, I was completely surprised by how easy it was and how delicious it turned out! Even the sceptics in my house were convinced when I made them nachos with it! Thanks for the recipe!
Sandy says
Hi there! I have made this and LOVE it!! I have some leftover sauce. How long will it keep in the fridge?
Thanks, Sandy
Katie says
You are my hero! I am not vegan or even vegetarian, but have had to go dairy free. I have been finding it hard to enjoy some foods without using cheese or butter. Then I found this recipe. I have only made it as a spread but enjoy it on crackers (an old favorite snack) and smeared on a tortilla with taco fixings.
Dana says
I’ve made this recipe twice now and love it! I make the queso but instead of adding hot water I add fresh stewed tomatoes (I got the idea from the Nacho Mom’s Vegan Queso that I’ve bought previously), so good!
Juleigh says
How far in advance can this be made?
Up to a few days.
Amy Lacy says
I made this today-yummy. I spread it on a tortilla with some black beans and corn and made quesadillas. I couldn’t find my large blender so I probably could have gotten the texture more smooth with that but I’ll definitely be trying again.
Colleen says
I tried the queso and it tasted great, however, within a minute or 2 it started overflowing in the bowl…..what happened!! Im guessing its because of the yeast?
Hmm, that doesn’t make sense. Maye use a bigger bowl?
Kylo says
It sounds like you used the wrong kind of yeast. If you used active yeast, that definitely makes sense that it would rise up in volume. Nutritional yeast is different from the active yeast you would use in dough recipes and doesn’t rise.
Joey says
I just successfully made the queso with sunflower seeds! It wasn’t really working as a spread, but queso is infinitely better anyway, so ???
I put it in a saucepan and whisked in unsweetened almond milk over a low flame until I had the consistency I wanted, and boom. Delicious queso!
Alex says
I just made this and it was awesome! My aunt, who’s not vegan, remarked how much it tastes like cheese. I definitely will make it again
Rose Robinson says
I am vegetarian and have decided to go vegan for this month. Made this today as queso for nachos! I did add some sauteed onion and garlic and a touch of tumeric for color. It was Divine. Thank you.
Craig says
Made this a few times now and it’s by FAR the best and in my regular rotation!
I always make the dip and don’t soak the cashews. When I add the hot water I just keep it rollin’ until it’s nice and smooth and I use a small KitchenAid food-pro…turns out amazing!
Thanks for this post…a total win in my books!
Christian says
I used the spreadable version on Pizza as a cheese substitute! It was so good. I made two improvements to the recipe for pizza topping. Blend some corn starch into the paste before you crumble it over the pizza. Then, before you put it in the oven, paint the entire thing with a bit of semi-melted vegan margarine. When the pizza is almost done switch it to the broiler for 3 minutes. You would swear it was a melted / roasted feta or soft cheese on top.
Carmen says
This turned out awesome!!! I made it into Queso for nachos. Not missing the actual cheese at all!!!!
Laura says
Hello ! I just want a precision. Somebody ask you in comment for the soaking time of cashew but there is no mention of soaking in this recipe. What is the best way to do it?
Thank you in advance :)
Charlotte says
This tastes absolutely amazing! I’ve been missing queso and this tastes so good and is cruelty free!
Aaron says
Outstanding. Just tried this for a group of friends and we all loved it. I added a couple of diced chillies.
Keen to try the cashewless queso you have here as well!
You’re the best!
Jude says
LOVE THIS! Just made the crumb cheese and coated some potatoes before roasting and they’re excellent. Thank you for saving my sanity from trying to find a decent cheese flavour that is vegan.
Dee says
Oh! Oh! Oh! Oh! Oh! Oh! (did I say) OH!
I live in nowhere, and to get ahold of anything resembling a vegan cheese is a difficult process. You have so saved my soul! Thank you! This stuff is FAB!!!!! Thank You!!!!!
(face full of home baked nacho chips and vegan queso with a big fat grin)
k says
I really wanted to love this. The consistency was great, but I think I just haven’t trained myself to like nutritional yeast yet. It was pretty gross. Sorry.
Laurie says
I hated everything with nutritional yeast UNTIL I tried non-fortified yeast. That makes all the difference.
Leanne says
Sari brand is waaaay better than anything else I’ve tried! I had to buy mine on Amazon.
Janice Rodriguez says
The queso was delicious. We made the Vegan Mexican Layer Dip for a Super Bowl Party yesterday and no one knew it was vegan but everyone loved it and wanted the recipe! Love Minimalist Baker! Thank you.
Kenzie says
Oh my god you are my hero! I absolutely love cashew cheese but hate waiting for the cashews to soak. This queso dip is quick, insanely delicious, and even had my carnivore friends asking for the recipes! This will definitely be the center piece of the Superbowl snacks this weekend! Thank you so much, your recipes are always so great and this one is no different.
Sherwood says
Made this on Sunday, going for the queso version that I could nom on with some homemade (or at least home chipped) tortilla chips. My boyfriend can’t eat dairy, so I wanted to treat him to a non-dairy version of something we used to snack on back in the day. Unfortunately, he’s been too sick to have any. This is only the second vegan cheesy thing I’ve made (the other being an alfredo made of cauliflower). I don’t really eat cheese myself even though I can, so I can’t give a good comparison. I rather enjoyed this fresh. Made it with salsa since I had some on hand already. I can’t give a worthwhile review of it after being in the fridge for a while because my chips have gone bad. They’re like leather, making eating them a chore. I did microwave a few scoops of this and maybe it’s because I put it in for too long, but it did not work well. It turned into a crumbly dough, almost like it wanted to be a mug cake or something. lol I might try alternate means of heating, like making nachos in the oven or something. Thanks for the recipe!
Lorraine says
Fantastic queso! I’ve made this quite a few times. I use boiling water to soak the cashews and find that works best for me. I also add extra garlic and a bit of cayenne for a spicier kick since my family likes the heat.
Even the carnivore in the house likes this. He cannot believe it’s made with cashews. :D
Love this website!!!
Robin says
I made this tonight with soaked cashews. I was trying to make the shakeable recipe, but it was too sticky. Should I try drying the nuts off completely first? I wound up just adding salsa to make the spreadable version, which was quite tasty. My 15 mo was licking it up off his plate!
Nikki says
This looks delicious! Is there any alternative to the olive oil? I’m trying to cut out oils where ever possible. Thanks!
Alayna says
This was so delicious! It’s best to leave the recepie overnight and then reheat it. It tastes so much like cheese! As a newer vegan cheese has been a real struggle for me and I needed this win ??. Thank you!
Kam says
Hi, how long could I keep these various forms in my fridge?
thanks!
The shakeable keeps for up to 1 month in the fridge, oftentimes more. The spreadable will last up to 2 weeks. And the pourable will last a good week.
Amanda says
Amazing! We’ve been missing cheese mightily since discovering two of my sons have a dairy allergy.
This stuff tastes heavenly, especially after being cheese free for so long! Cheesy, creamy, smooth, and completely delicious. Can’t wait to try it on enchiladas, burritos, casseroles, and more!
Kim says
Made the queso version of this over the New Year weekend for a dinner party and everyone loved it so much, even the two meat and potatoes guys who didn’t know until the next morning that it wasn’t “real” cheese!! I’ve been making cashew cheese for awhile but something like this was totally missing from my life. Thank you!
Kim says
Forgot to mention that I also soaked the cashews without realizing that wasn’t a step in this recipe. Just went into autopilot cashew cheese mode. Turned out great!
Domi says
I really want to try this but i dont know what adobo is. do you make it yourself or buy it? i would live a recipe or tand name you like.
Janice Rodriguez says
You can find Chipotle Chilies in Adobo Sauce in the supermarket aisle with the mexican food. They come in a can. Worth hunting for!
Sarah says
This was delicious! I have been trying not to eat cheese but love cheese and although the consistency reminded me (well my son really said it) of refried beans – it tasted really good – cheesy almost I would say. It is a keeper. We made it like a queso. I soaked the cashews – not sure if I should but I was concerned about them grinding up and kept it all in the cuisinart as I added hot water. I’m super happy with this recipe. Thank you!
Kasia Thompson says
Loved it and so incredibly easy to make! Such a success we are making up for lost time and having nachos again today. Will have to try the other cheese recipe soon (when I remember to prep). Love all of your recipes and anticipate going through all of them eventually. Hands down my favorite website.
Abby says
Hi there! Will this work in a blender? I don’t have a food processor :(
It should, yes!
Erica says
Shockingly delicious. Disappeared in one sitting!
Dara says
Could you freeze this spread? I’ve frozen plain cashew cream before and it seemed ok but never a cashew spread made with other ingredients. Thoughts? I have a small family so I wouldn’t want to waste any of a batch and thought freezing some for later might be a good idea.
I don’t know about freezing it, but the batch does last for quite a while (up to 10 days) in the fridge!
Marta says
Ok, so I rarely comment but this needed to be said:
Are you kidding me? This just rocked my world. I made the mexican pinwheels today and almost skipped the cheese part. So glad I didn’t!!!!!!
Almost sorry I didn’t see it last year (I’ll have to catch up and make extra).
This recipe is gonna stay with me till the day I die.
Thanks Dana!
The Happy Vegan says
I didn’t realize i had to soak the cashews but it came out pretty good anyway
Shanel says
Love it! Just finished my first batch. This is definitely going on the rotation of ready to eat items for a quick snack or meal. I had the queso each time with chopped tomatoes red onion and fresh cilantro. :)
Ace says
This looks like an incredible recipe! I can’t wait to try the queso in particular, but I have two questions to ensure maximum deliciousness.
1) Do you recommend I soak the cashews before making the queso? If so, how does it change the taste/texture/etc. of the final product?
2) How much salsa would you sub in place of the chipotle in adobo? I want to try using my favorite Trader Joe’s tomatillo salsa.
Keep on keeping on with the amazing work!
flick says
If I pre-make the queso does anyone know how long it will keep in the fridge?
It should keep about 5 days!
Ambar says
I want to make this recipe for tomorrow but I don’t have Nutritional Yeast. Can it be substituted for something else?
Unfortunately it’s central to the flavor.
Millie says
Made this last night and it is the BOMB! I didn’t have cumin or chipotle but I subbed salsa (wasn’t sure how much to put in?) and it still turned out amazing! So super cheesy and addicting! If only I had an endless supply of cashews!
sassygirl says
I just finished this in the Vitamix.
smells good, looks fantastic, and it has a gorgeous
smoooooth consistency. can’t wait to top it on…
everything! thanks much for the recipe. I love the shakeable
version…but this queso sauce…muy bueno.
Jennifer says
I am speechless. I was so unsure and had my doubts that this would be good (I am 1 week into this vegan thing to better my health and heal my gut…family history of IBS and Crohn’s…and I have been a meat & dairy lover my whole life…and my gut is revolting against me so I decided it was time to make a change!) So anyway, I was speechless when I took a bite and it did in fact taste like queso, actually even better than any queso I have ever made. I think I said “GET OUTTA TOWN! WHAT AM I EATING?!?? ” This is amazing, you are a culinary genius! I have tried several other recipes from your site and they have all been very good. Thank you for sharing your recipes. You are my life saver.
Thanks jennifer! Made my day!!
Marina says
Jennifer, my husband has had Crohns, as well, for over 20 years—at 27, he had a perforated bowel, leading to a small intestinal resection (i.e., removing a foot of his small intestine). Making the shift from vegetarian to vegan was what turned the corner for him. He never eats dairy or eggs (or meat, of course), and rarely has gut problems. I really encourage you to stick with the vegan diet. P.S. We made this recipe yesterday, some of the spreadable and some of the queso, and both loved it!
Dan says
My wife and I LOVE this queso! I found that when you replace the water with unsweetened almond or soy milk it adds even more creaminess to what was already amazing. Trader Joe’s meat crumbles also make a nice addition! Thanks for this recipe, it’s part of our regular line-up now!
Great tips! thanks for sharing!
Caroline says
Yum that sounds good! I’ve been making the queso with Rotel diced tomatoes and chilies, just like the disgusting and addictive Velveeta queso I grew up eating! I heat up a can of Rotel on the stove til it’s boiling and then process it with half of the spreadable cheese. YUM
Julia says
I made two out of three of the different cheeses and they were awesome! I am now making batch after batch of the shakeable. Thanks for another recipe that’s improved my meals :D
Sus says
These dark chips, are they homemade?
Marina says
I think these are blue corn tortilla chips, which are 20% higher in protein.
bret says
I love the butterfly gold pyrex bowl – too cute!
Kristin says
Genius, genius, genius. I’ve been a huge fan of Sister River Foods vegan parm and Nacho Mom’s vegan queso, but at $10 (for 7 oz.!) and $6+ a pop respectively, I’ve been trying to find new ways to save – so I’m crazy excited to make your vegan parm and all versions of your Mexican cheese. Once I make I’ll be sure to share the photos on Twitter and tag you : )
Keep the amazing coming!
Katie Morton says
Thank you for all of your wonderful vegan recipes! I made this today with Thai chili lime cashews from Trader Joe’s and it has a unique and wonderful spice to it. It’s so easy to make too!! Thanks for the inspiration.
Ooh, I love that idea! I’ve seen those but haven’t picked them up before. I’ll try that next!
Carolyn says
just follow this recipe and guess what! it was awesome. :D thank you for the recipe dear.
Annette Flo says
I made this today and spread it over apple slices – amazing!!!!,
Whoop! Great idea! thanks for sharing, Annette.
Allison says
I know what I’ll be eating during the 49er game on Monday night Football! I plan on adding some Beyond Meat crumbles, chips, and jalapeños! Thank you!!
Faith VanderMolen says
Wowza. This nacho cheese sauce is amazing!! I made it last night and used it as the cheese in my mexican tortilla casserole. I couldn’t stop licking my fingers and had to push my husband away so he’d stop eating it. Thanks for the recipe!!
Yay! Glad you liked it, Faith!
Sarah says
I couldn’t get my kind of food processor to make the cashews into a butter, so I ground it up as fine as possible and made up for it with a little extra evoo and adobo sauce to make it spreadable-friendly. I was nervous to try the final product, but am so excited with how it turned out! Looking forward to using my spreadable in my breakfast burritos! SO DELICIOUS! Thanks so much for the recipe!!
StasiA says
Omg everything about this is delicious! You are just amazing! Yum yum yum.
Thanks Stasi! I’ll look into it.
Charlotte Martin says
This looks DELICIOUS! I’m thinking of trying one of the ‘cheeses’ as a sauce for a Mexican mac & cheese!
Fely says
Good evening. I have a request if you can activate the translation blog?
Laura says
How long will this keep in the refrigerator?
Brittany says
Love this! I’m guessing vegan seven layer dip will be next!?!
HEY! Shhhhhh. ;D
Lynn @ The Actor’s Diet says
I can’t believe I lasted so long in my life without the marvelous combination of nutritional yeast and nuts.
Meredith @ Unexpectedly Magnificent says
I made the queso tonight with quesadillas. It was delicious! My fiancé said they were the best quesadillas I ever made. :) Cashews for the win!
OH YAY! Thanks for sharing!! So glad you both enjoyed it.
Hannah Elizabeth says
I am *in love* with adobo (and forgot to buy some for last night’s dinner, so I’m feeling especially deprived :() and I adore all your dip/spreads/cheesy yummilicious recipes that I’ve tried (that sentence is too qualified :P), so I can’t WAIT to try this!! Thanks for the awesome ideas! XO
Gaby says
I love Mexican food and obviously love cheese!! Love this idea!!
Aurora says
I was doing a search on this site and came upon this “Mexican cheese” the color of cheese whiz. Please rename this to “queso,” and refrain from calling it “Mexican.” Mexico offers a variety of cheese, none of which include Velveeta or its neighbors. Queso as the dip is a texmex invention, although i am sure none of us Texans would mistake it for actual “cheese.” Thx!
Thank you for the feedback! We’ll consider renaming.
knoodoo says
Wow, that looks sooo yummy! I will try this out this very evening and bring it to the girls night. I’ll tell you afterwards. *yeah* :-) Thank’s for the recipe!!
jaime // the briny says
zomg, brilliant! I love that you made three phases of the same basic flavors. it’s kind of like the three states of matter. sort of. pretend I didn’t just say that.
but seriously, this is awesome! thanks for sharing all three!
Carey says
You’re a freakin’ genius! Do you have a particular brand of nutritional yeast you like the flavor of?
Shucks. Thanks Carey! I get mine from Natural Grocer’s because it’s the best price and has a great flavor.
Carey says
Thanks, Dana! You two keep up the great work!
Inna says
Yes! Exactly what I was craving! Thank you!
Leslie says
I’ve been making your eggplant queso, which I love! I also have an annoying sensitivity to cashews, as another commenter mentioned, so if I try these I will use perhaps macadamia nuts. Thank you for all your brilliant ideas. Whenever I pin yet another one, I usually add that to my tag- “Another brilliant idea from Minimalist Baker”!
Ah, thanks Leslie! Glad you’ve been digging our vegan cheeses!
Kat says
Hey, can anyone tell me if the Macadamia nuts (or, if not, ANYTHING ELSE) work for this? I thought I was the only person in the world who can’t eat cashews, but having finally seen at least one other person with this issue I have hope. What nut works well in place of cashews for vegan cheese???? THANK YOU!
Leslie says
I haven’t tried the Macadamia nuts yet, but have read lots of vegan cheese recipes, and many of them indicate that they can be a good alternative (as well as pine nuts and sunflower seeds). But I have never tried soaking cashews first, which some people have indicated can help with digestibility. If you have an allergy, don’t even try. But I just have mild intestinal discomfort, so soaking overnight is something I plan on trying.
And you are not alone. Many, many people cannot eat Cashews. I don’t think a food exists that someone somewhere is not allergic to.
Kat says
Thank you!
Nicole says
AHmazing! Perfect timing for some football season snacks! Can’t wait to try it!
Millie | Add A Little says
Looks amazing Dana!
Rebecca says
In my mind somewhere (because my best friend is Vegan) I would like to become Vegan, but cheese is my most loved LOVED food, especially with Mexican food.
You may have just solved my problem of conversion to Vegan.
Your recipe has made my day. I’m sharing with my friend, printing your recipe out and I’m going to try it this weekend! Thank you. So glad I found your website today. I’ve subscribed!!
Rebecca
EEYYYYY OOOHHHHHH (high fives)
Caitlin says
This is such a genius idea! Love that it can be made 3 different ways!
The Blonde Chef says
THANK YOU! I have been dying for a good vegan cheese recipe, and now I have three! This is so awesome! Can’t wait to try!
Bird says
Lady, You are a genius.
Naaahhhhhhhhh….OK. Thanks, friend!
Celeste @TheWholeServing says
I love it, and you just gave me my dinner menu for Friday night.
Thanks
Michelle @ Healthy Recipe Ecstasy says
I LOVE THIS. My body also says nah-uh to cheese but I don’t listen half the time… I’ve been meaning to try more vegan cheeses but they looked so time consuming. Now I have no excuse. :) My body thanks you!
ana says
Hhmm…you mentioned nutritional yeast but there isn’t any…?
Yum yum andale andale arriba arriba!
Fixed! Sorry about the confusion :D
Ksenia @ At the Immigrant's Table says
I am particularly partial to the dip option. Anything with adobo peppers is good in my book!
Maryna says
Wow! Such an awesome idea! I could never thought of it! Superb!)))
Alexa says
This all looks crazy delicious! I’ll definitely try this out next game day!
Where did you say the nutritional yeast is added? I don’t see it in the recipe.
Fixed! Sorry about that.
Alice G. says
I have a question about the raw cashews. Are they soaked over night or for a couple of hours before they are used? I would love to try this recipe today!!
Thank you
Overnight is best! Or, pour boiling hot water over them and soak for 1 hour, then drain!
Alice G. says
Good morning!!! I followed the recipe for spread which turned out good, but when I attempted to make the queso it did not turn out so good. I added the hot water a little at a time. It turned it a pasty color and it lost all of its flavor. Im not sure what i did wrong.
Kylie says
I soaked raw cashews overnight but then was unable to use them the next day. I drained them and refrigerated them and completely forgot about them. That was over a week ago. Do you know if they’re still OK to use?
Maggie B says
But it isnt said to soak in the recipe, is it needed/better to do so?
Stephanie says
Phew! Thank you for the quick save about the boiling water soak for cashews! Didn’t know about the boiling water trick. Forgot to soak overnight, so will give it a try!
Faith says
Can you use cashew butter instead? I won’t be able to run to the store but I already have the butter!
Hi Faith! Cashew butter won’t work for this recipe, sorry!
Danielle @ Chits and Chats and Chocolate says
This is completely genius! Now I just really wish I wasn’t slightly allergic to cashews….
Crystal says
I have subbed sunflower seeds for the cashews in her shakey parm because I didn’t have any on hand, and my family loved it. Maybe that would work in this recipe? In fact, I think I’m going to go try it. (sunflower seeds are cheaper, too!)
Tammy says
Did the sunflower seeds work on this recipe?
Dying to know!
marylynn sabiston says
I ran out of cashews so I used walnuts and it was good!
Kate @ ¡Hola! Jalapeño says
I like the way your mind works! This is too tempting not to try!