Vegan ‘Queso’

I didn’t have tomatillos on hand so I roasted tomatoes instead. It was delicious!

This is a winner. Soaked cashews overnight (could also do this with boiling water for 30 minutes as I have done for other recipes). Also added nutritional yeast per other commenters. Will make this again.

Yum. Did part of habanero a instead of serano. Twice as much garlic. Super good. But then added some raw garlic and more habanero cause never enough. <3

This is a great recipe that my friends and family enjoyed. However, Minimalist Baker has a five-minute version that is quick, much less labor-intensive, cheap, and, for my money, tastes a lot more like queso. Do yourself a favor!

I was shocked by how delicious the "queso" turned out. It was a huge hit at my holiday party.

A trick if you can't find fresh tomatillos at the store: use a jar of store bought salsa verde instead. Pour about 12 oz. into the blender with the roasted shallot, chile, garlic, and the cilantro, and blend until smooth. Follow the rest of the recipe to the letter (minus the almond milk). Even cheating this way, this queso is totally delicious -- and a real crowd pleaser.

This is a very very basic starter recipe for a simple vegan cheese dip. But to get the stretch and cheesiness? Gooey vegan cheese dip needs tapioca flour. For this recipe, about 1 tsp blended in with the other ingredients, then heat over med low while stirring until hot. Test stretchiness by scooping up a large spoonful + tilting the spoon over the pan. Add more tapioca flour (stirred into cold water or milk) as needed. For added cheesy flavor, add 2-4 TB nutritious yeast.

Great recipe. I added a bit of chili powder and 1/4 cup of nutritional yeast, per another commenter's suggestion. I also used 3 serranos to kick up the heat. It was, by far, the best vegan queso I have tried in several years of looking for a good one.

We couldn't find tomatillos and supplemented yellow tomatoes. This made it too sweet, whoops! We added some nutritional yeast, which helped a lot, but we will definitely be soaking the cashews the night before next time.

Delicious! - Soaked my (roasted) cashews for 2-3 days (poor planning), then drained and toasted them - Food processor yielded a chunky texture w green flecks (not homogenous neon green like the photo) - Added two Tbsps of nutritional yeast for a cheesier flavor, per many suggestions. - Subbed a jalapeno for the serrano -- added only half of the jalapeno and found that to be plenty spicy - Used 3/4 cu flax milk - Skipped the add'l garnishes (lazy) and just added the salsa swirled on the top

I would call this an umami nut dip with a kick, no smoothness even with cashew soaking and long blending. It's also cold: instructions say 'serve warm' after telling you to cool all ingredients and add cold liquid, no heating instructions. So not sure this will conjure 'queso' for anyone, but I still liked it. The next day I turned leftovers in to a pasta sauce by adding vegi stock, lots of kale, peppers and swirled in more salsa. Excellent use of leftovers!

This is a pretty standard vegan cashew cheese recipe, although I’ll note that almond milk is basically water and soy or oat milk will have fat and protein to give your dip more body. But that tomatillo salsa? WOW. Knocked my socks off compared to Pico de Gallo or supermarket salsa. That’s going in the recipe box. Recommend blending with half of the roasted Serrano and tasting before adding the rest.

Wow! Amazing! Used canned tomatillos, excellent salsa.

Incredibly flavorful. Soaked cashews made a silky smooth dish. The tomatillo salsa will be my new go-to recipe. I doubled the it and saved half for other delicious uses.