Vegan Queso Fundido with Chips
A luscious, creamy, dairy-free queso loaded with bold flavor, melted goodness, and served with crispy tortilla chips for peak snacking satisfaction.
Ingredients
- 1 cup raw cashews soaked 2 hours or boiled 10 minutes
- 1 1/4 cups water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt to taste
- 1 tbsp olive oil
- 1/2 cup diced onions
- 1/3 cup canned green chiles
- 1/4 cup pickled jalapeños
- Fresh cilantro for garnish optional
- Tortilla chips for serving
Instructions
- Blend cashews, water, lemon juice, nutritional yeast, and spices until completely smooth and creamy.
- In a saucepan, heat olive oil over medium heat.
- Sauté diced onions until soft and golden—about 5 minutes.
- Add green chiles and jalapeños, stir for 1 minute to release their sass.
- Pour in the cashew blend and stir constantly.
- Let it simmer and thicken for about 7–8 minutes.
- Taste and adjust salt if needed—channel your inner chef.
- Transfer to a serving bowl, garnish with cilantro if you're feeling fancy.
- Serve hot with chips, and try not to eat the whole thing in one sitting.
Notes
Nutritional Values (Per Serving)
- Calories: 225
- Total Fat: 15g
- Saturated Fat: 2.2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals (Per Serving)
- Iron: 9%
- Magnesium: 10%
- Vitamin B6: 6%
- Folate: 7%
- Vitamin K: 8%
Additional Notes/Tips to Enhance Flavor
- Stir in chipotle paste for smoky heat if you're feeling feisty.
- Use fire-roasted green chiles for deeper flavor.
- Add a splash of plant milk if it gets too thick.
- For next-level vibes, bake it in a skillet and top with vegan chorizo.
- Serve with fresh salsa or guac if you're extra—because we are.