Queso (Vegan)

Soak the cashews — soak in hot water for at least 1 hour before starting; this is what makes the queso silky rather than gritty. Boiling for 10 minutes works as a shortcut if you're short on time.

Dice the vegetables — cut the potato and carrot small and evenly so they boil tender at the same rate.

Common Mistakes: Skipping the soak leaves unsoaked cashews that won't blend fully smooth. Under-blending is another common one — give it a full 1–2 minutes in a high-speed blender to get truly creamy; a regular blender may need longer plus extra water. Adding all the water at once makes it hard to control the consistency; start with less and add gradually.

Notes: If using a regular blender instead of a high-speed one, boiling the cashews for 10 minutes instead of just soaking helps it blend smoother.

Storage: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, stirring in a splash of water if it's thickened.

Swaps: Sweet potato can replace russet potato for a slightly sweeter flavor. Diced pickled jalapeños can be swapped for a pinch of cayenne pepper, or omitted entirely.

Raw cashews — the base that gives this queso its creaminess. Soaked and blended, they mimic the richness of melted cheese without any dairy.

Boiled potato and carrot — add body and a natural orange color reminiscent of nacho cheese, while also helping the sauce set up thicker as it cools.

Nutritional yeast — the ingredient that gives this queso its savory, cheesy flavor, without which it would just taste like a plain cashew sauce.

Lemon juice — adds the tang that real cheese gets from fermentation, brightening the whole sauce.

Chili powder, garlic powder, and cumin — the classic queso spice blend, giving it a warm, slightly smoky, Mexican-inspired flavor.