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Nut Free Vegan Queso

All of the delicious and creamy cheesy flavor without any need to soak cashews, this queso is sure to please a crowd

Course Appetizer
Cuisine Mexican
Keyword cheese, Chips and Dip, queso
Servings 6 servings
Calories 142 kcal

Ingredients

  • 1/2 lb carrots (about 4 large)
  • 1 12.3 oz block silken tofu
  • 1 13.5 oz can LIGHT coconut milk
  • 1/4 cup nutritional yeast
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp hot sauce
  • 1/2 tsp salt
  • 1 10 oz. can diced tomatoes & green chilies drained

Instructions

  1. Steam your carrots. I use a steamer basket for mine, but there are directions for steaming carrots with or without a basket in the recipe notes.*

  2. Once cooled, add the carrots and the remaining ingredients except for the diced tomatoes and green chilies to a high speed blender. Blend until well combined and creamy.

  3. Pour the contents of the blender into a saucepan and bring the heat to medium. Add the diced tomatoes and green chilies. Stir frequently and cook on medium until the queso is warmed throughout.

  4. Best served warm

Recipe Notes

* Three ways to steam carrots

Nutrition information is a rough estimate and does not include the chips, veggies, pita, or whatever else you may serve with your queso

Nutrition Facts
Nut Free Vegan Queso
Amount Per Serving
Calories 142 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Trans Fat 3.3g
Sodium 480mg21%
Carbohydrates 10.6g4%
Fiber 2.4g10%
Sugar 4.2g5%
Protein 4.1g8%
* Percent Daily Values are based on a 2000 calorie diet.