Creamy Vegan Queso Recipe

In a large saucepan, warm the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, for about 5 minutes until the onion is tender and turning translucent.

Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder, and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes to enhance their flavors.

Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, for about 5 to 8 minutes until the potatoes are completely tender and cooked through.

Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend for about 2 minutes until the mixture is completely smooth, stopping to scrape down the sides if necessary.

Taste, and blend in additional salt until the queso is utterly irresistible. Pour the mixture back into the pot and add the tomatoes or salsa and jalapeños, if using. Cook over medium heat, stirring constantly, until the mixture is very warm.

To serve it as a dip, transfer to a serving bowl and top with any garnishes you’d like. Or to make nachos, drizzle it generously over a bed of tortilla chips and garnish as desired. Serve immediately.