Loaded Vegan Queso
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 5
  • 1 big potato
  • 1 small onion
  • 1 Tbsp vegetable stock + ⅓ cup water (add more for desired consistency)
  • ½ cup rice milk
  • ½ cup cashews (soaked in water for 4-6 hours)
  • 1.5 tsp ground paprika
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ tsp garlic powder
  • 1 garlic clove
  • ½ tsp Sriracha (optional)
  • Toppings:
  • 1 can black beans, drained
  • 1 red onion, cut into small cubes
  • cilantro
  • 1 green onion, cut into slices
  • 1 tomato, cut into cubes
  • avocado, cut into cubes
  • unsalted corn tortilla chips
  1. Cook/ steam the potato and onion until soft.
  2. Place all the ingredients for the queso into a high-speed blender and blend until smooth (2-3 minutes). If it's not liquid enough, add a bit more water (just be careful so it doesn't get too liquid, you want to have the creamy consistency).
  3. Add desired toppings and serve with unsalted corn tortilla chips!
  4. Store in an air tight jar in the fridge for 3 days.
Nutrition Information
Serving size: 142g Calories: 152 Fat: 6g Saturated fat: 1.3 g Trans fat: 0g Carbohydrates: 20g Sugar: 2g Sodium: 67g Fiber: 2g Protein: 4g Cholesterol: 0g
Recipe by The Tasty K at https://thetastyk.com/2016/06/26/loaded-vegan-queso/