Vegan Mexican Cheese (three ways: shakable, spread & queso)

Ingredients:

FOR THE SHAKEABLE:

  • 3/4 cup raw cashews
  • 3 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp chili powder

FOR THE SPREAD:

  • 1 1/2 cups raw cashews
  • 3 Tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • pinch chili powder
  • 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
  • 1 Tbsp olive or grape seed oil (optional, for blending)

FOR THE QUESO:

  • 1 cup of the spreadable + hot water

 

Directions:

  1. To make the shakable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved (see photo). Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.
  2. To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.
  3. To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

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