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Vegan Mexican Queso falling off a whisk into a bowl
4.84 from 56 votes

Vegan Mexican Cheese (Three Ways)

10-minute vegan Mexican cheese THREE ways: shakeable, spreadable, or pourable! Healthy, easy, fast, and surprisingly close to the real thing.
Author: Minimalist Baker
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 (2-Tbsp servings)
Category: Snack
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 10 Days

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

  1. 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.
  2. 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.
  3. 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, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

Notes

*Nutrition information is a rough estimate for 2 Tbsp of the shakeable cheese (which yields a total of 6 servings). For estimates on the spread and queso, roughly double those numbers per serving due to increased volume/weight.
*Recipe as originally written yields ~2 cups cheese.

Nutrition Per Serving (1 of 6 two-Tbsp servings)