Sunday, May 3, 2015

Quick Cashew Queso

NOTE: If you do not have a high-speed blender, soak cashews for several hours, drain water off, then add to the recipe. This will soften them and make your queso more creamy.

1/2 cup raw cashews
¼ cup nutritional yeast flakes*
1 t onion powder
1 t salt
1 t cumin
1/8 t black pepper (optional)
a dash of cayenne pepper (I added more to make it spicier)
1 1/3 cup unsweetened soy or almond milk
1/2 T white or yellow miso paste**
1/2 cup roasted red bell pepper (you can roast your own or use jarred--not soaked in oil!)
1 t lemon juice

Combine all ingredients in a HIGH-SPEED BLENDER and process until smooth and creamy. Transfer to a saucepan and cook over medium heat, stirring occasionally, allowing the cheese to thicken. Serve with baked chips.

*Nutritional Yeast Flakes can be found at Sprouts in the vitamins section, at Whole Foods in the bulk bin area, or  online. They are FABULOUS on air-popped, salted popcorn!

** Miso paste is found in the refrigerated section at Whole Foods or Sprouts usually near the plant-based meat alternatives. You can also go to an Asian store and purchase it there.


  1. really good and I used the half amount of cashews.

  2. Can this be made without the nutritional yeast? I don't eat it and wonder if it would still taste as good?