I’ll be honest, when I discovered this recipe, I was experimenting on something completely different. I was trying to create a sliceable vegan pepper jack. When I tasted it, I realized that I had just created the perfect queso. This cheese is great for dipping, nachos, tacos, or cooled and spread on a bagel for a zesty breakfast!
Combine in high speed blender:
- 1 cup unsalted cashews
- 1 cup plain soy milk
- 1/2 cup nutritional yeast
- 1 Tbsp tahini
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Blend until creamy, then slowly pour in:
- 2/3 cup melted coconut oil
Continue blending until creamy. Finally, drop in:
- 1 whole jalapeno, no stem (slice in half and remove seeds for less heat)
Pulse blender gently, leaving small chunks of jalapeno. Enjoy immediately, or pour into container and refrigerate overnight for firm cheese. When firm, cheese spreads like cream cheese and slices like a soft mozzarella.
To reheat and use as dip, stir on stove on low heat, just until heated, or microwave in 10 second increments and stir between each one.