Prep time: 15 mins | Cooking time: 20 mins | Total time: 35 mins
Get ready to tantalize your taste buds with this dairy-free queso recipe that packs a serious punch of flavor! As a passionate vegan chef, I’ve meticulously crafted this dish to deliver an uncompromising cheesy experience, complete with a delightful kick from roasted jalapeños and vegetables. Trust me, this recipe is so easy to follow that even a beginner can master it, and one bite will have you hooked.
Ingredients
- 1/4 cup (32g) pumpkin seeds (roasted or raw, shelled, unsalted)
- 1/4 cup (28g) raw, unsalted cashews
- 1/4 cup (32g) roasted, unsalted, shelled pistachios
- 1/2 red onion, cut into chunks
- 3 jalapeños, cut in half
- 1 carrot, cut into chunks
- 1 medium yellow zucchini, halved and quartered
- 1/2 tablespoon garlic, minced
- 1 vegetable bouillon cube
- 1 tablespoon soy sauce or gluten-free tamari sauce
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon liquid smoke (optional)
- 1/4 cup (20g) nutritional yeast
- 1/3 cup (79ml) water
- Salt and pepper, to taste
Instructions
- Soak the pumpkin seeds, cashews, and pistachios in a medium-sized bowl, covered in the fridge overnight, or in hot water for 30 minutes. Rinse and set aside.
- Preheat your oven to 475°F (246°C).
- Place the red onion chunks, halved jalapeños, carrot chunks, and quartered yellow zucchini on a lined baking sheet. Roast in the preheated oven for 20-25 minutes.
- Add the soaked and rinsed pumpkin seeds, cashews, pistachios, roasted red onion, half of one jalapeño, carrot, and zucchini to a blender. Also, add the minced garlic, bouillon cube, soy sauce (or tamari sauce), lemon juice, apple cider vinegar, liquid smoke (if using), and water. Blend until super creamy and smooth. Then, add the nutritional yeast and blend again.
- Taste and adjust the seasoning by adding salt, pepper, and extra jalapeño to your desired spice level (I added two whole jalapeños). This step allows you to control the heat level of your queso. Chop and reserve the remaining jalapeños for garnish. Enjoy!
How to serve: This vegan queso is perfect for dipping with tortilla chips or drizzling over your favorite Mexican dishes.
Servings: Approximately 2 cups
Nutritional information per 1/4 cup serving
Calories: 150
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 11g
Dietary Fiber: 2g
Total Sugars: 2g
Protein: 6g
Notes:
1) If you can’t find yellow zucchini, use peeled green zucchini instead.
2) To make this recipe gluten-free, use gluten-free tamari sauce.
