appetizer

Cashews form the base of this creamy vegan green chili queso. It’s perfect as a vegan appetizer with tortilla chips or served alongside your favorite tacos, burritos, or rice and beans. Once the cashews get a soak in boiling water, this vegan queso comes together quickly thanks to the use of a high speed blender.

When I was a kid, I would be distraught if we were eating Tex-Mex and there was not a bowl of steaming hot queso on the table. I mean, it was a moral imperative! It served as both appetizer and condiment. And it made everything in the world seem right. That’s why I’m so happy to share this vegan green chili queso recipe with you! Soaked cashews form the base of this creamy vegan queso while green chilis, smoked paprika, and miso paste lend depth of flavor. Let’s dive into how to make this incredibly flavorful vegan appetizer.

Grab These Ingredients

Since I’m trying to recreate the flavor of a traditional queso, you’ll notice there’s more elements than a traditional dairy queso. Each of them works together to alchemize into this delicious vegan queso. Here’s what you need:

• Raw Cashews — raw works best as a neutral flavor base since roasted cashews will impart a much stronger flavor. You’ll soak them in just-boiled water for about 30 minutes so no need to worry about soaking them overnight!
• Canned Green Chilis — since these typically come in either mild or hot, you get to choose your own spice level! You’ll use some of the chiles along with some of the liquid in the queso.
• Garlic Powder — adds savory flavor. I don’t recommend using raw garlic cloves in its place as it will overpower all of the other flavors in the queso.
• White Miso Paste — adds an umami quality.
• Nutritional Yeast — adds a cheesy flavor without the dairy.
• Lemon Juice — adds a fresh tang that balances out all of the savory flavors going on. You’ll the juice from half of a lemon.
• Smoked Paprika — provides depth of flavor and a hint of smokiness.
• Coconut Oil — ensures the queso is nice and creamy. No need to melt it first, just add room temp coconut oil straight to the blender.
• White Vinegar — feel free to use apple cider vinegar instead.
• Sea Salt — seasons and balances flavors. You’ll use it to season according to your own tastes.
• Warm Water — helps blend everything together.

How to Make Vegan Green Chili Queso

You’ll be shocked at how simple this process is! You’ll start by soaking your cashews in just-boiled water for about 30 minutes. Give them a drain and rinse then add them to a blender. Add all of the ingredients except for the green chilis since you’ll stir those in later. Blend until super smooth and creamy then add to a pot and stir in the green chilis. Heat over low until warmed through, adding a splash of water as needed if the queso gets too thick. Garnish with extra smoked paprika and green chilis if you like then serve!

Tips for Ensuring a Super Creamy Queso

• Soak the cashews in just-boiled water for 30 minutes. This helps soften them and makes it easier to blend them leading to a creamier texture.
• Use a high speed blender if you have one. If you don’t have one, you might need to blend a little longer and add a touch more water if you have a standard blender. I do not recommend using a food processor here.

Reheating Leftover Queso

This queso can be eaten cold, hot, or at room temperature depending on your preference. To re-heat leftovers, add them to a pot over low heat along with a couple of splashes of water. Stir fairly consistently until the queso is warmed through.

Want to make a vegan meal out of it? Pair this vegan green chili queso with these easy black beans and rice, these cauliflower tacos, or these roasted okra tacos with cucumber pico.

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