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This Chipotle Queso Is Completely Vegan And Even We Can't Believe It

Delish logo Delish 7/27/2021 Laura Rege
a close up of a plate of food: Made with cashews in place of cheese, this vegan queso is so good it's hard to decipher from the original. © Emily Hlavac Green Made with cashews in place of cheese, this vegan queso is so good it's hard to decipher from the original.

This vegan queso is so good it's hard to decipher from the original. Made with cashews in place of cheese, it's awesome with far more than chips. Drizzle the “cheesy” sauce inside a burrito or over nachos, tacos, or baked potatoes. Even broccoli! If there are leftovers (we doubt there will be), they can be reheated in the microwave or in a small pot over medium heat, stirring, just until hot.

The Chile Part of Chile con Queso

Chipotle lends earthy color, smokey flavor, and spice, but it isn’t the only chile that works here. You can swap the chipotle with red salsa of your desired spice level, stir in the Texas classic Ro-tel, or spice it up with harissa, a North African chile paste.

Make it a Bob Armstrong

Those who know queso, know. If you order a bowl of queso Bob Armstrong style at a Tex Mex restaurant you'll get a layered dip of queso, guacamole, sour cream, pico de gallo, and taco meat—just sub your favorite vegan meat in this case. It’s like all the dips you want in one.

Yields: 4 servings

Prep Time: 5 mins

Total Time: 10 mins

Ingredients

  • 2 c.

    raw cashews (10 oz.)

  • 3 1/2 tsp.

    chile powder, divided

  • 4 tsp.

    chipotle en adobo sauce, divided

  • 1

    garlic clove

  • 1 tsp.

    nutritional yeast

  • 1 tsp.

    onion powder

  • 1/2 tsp.

    ground turmeric

  • 1/2 tsp.

    garlic powder

  • 1/2 tsp.

    ground cumin

  • 1 1/2 c.

    boiling water, plus more as needed

  • Kosher salt

  • 2 tbsp.

    extra-virgin olive oil

  • 1 c.

    fresh or frozen corn (thawed if frozen)

  • 1/2

    jalapeno, thinly sliced

  • Cilantro leaves, for garrnish

  • Tortilla chips, for serving

Directions

  1. Combine cashews, 2½ teaspoons of the chile powder, 1 tablespoon of the chipotle sauce, garlic, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour the boiling water into the carafe. Cover and blend on high until smooth, about 1 minute. Season with salt, adding extra water a tablespoon at a time as needed to thin to a thick, queso-like consistency, blending after each addition. Transfer the queso to a serving bowl.
  2. Heat oil in a medium skillet over medium-high. Add corn and cook, stirring, until lightly charred, 1 to 2 minutes. Remove from heat and stir in the remaining teaspoon of chile powder and the remaining teaspoon of chipotle sauce. Spoon the corn over the queso, top with jalapeño and cilantro, and serve with tortilla chips.
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