Tangy vegan cheeze queso

This cheezy queso is so good. Flavor wise it’s as close as cheesily possible to the real thing. My kids gobble it up without comment, so it’s definitely good enough to fool the palette of ten years olds. Their dad has them convinced that ‘vegan’ is a homonym for ‘gross’ so I let them happily believe my queso is made with all the animal products and they don’t complain one bit.

When I was young and nutrition was the farthest thing from my mind, I would frequent a popular convenience store for hot dogs and absolutely crush them with chili and queso.  Now I wouldn’t touch a convenience store hot dog if you paid me, and store bought queso is not something you will ever find in my pantry, but that doesn’t mean I cant dip things into a velvety bowl of cheeze sauce when the mood strikes.   

Cutting dairy from my diet has led me to better skin and fewer digestive upsets but I am only human, and sometimes I find myself craving the savory taste of cheese.  Miyokos vegan cheese cookbook is the very first book I ever purchased on Amazon. I’ve played around with a variety of vegan cheeses trying to recreate that authentic cheese flavor.  Some have been pretty good and some have been worthy of the compost bin.  But this queso…this is the business.

Both vegans and non vegans LOVE it.  It can be easily be customized and used as a cheeze sauce for veggies, or vegan mac and cheeze.   It’s not as nut heavy as some other vegan cheeses, making it lower fat and easier on the wallet.

If you have been disappointed with other vegan cheeze sauce or are looking for a new recipe that really is hard to screw up, this is the one.  It is tangy, creamy, smooth, satisfying, and CHEESY. This right here is the answer to all your dairy free prayers.

Tangy vegan cheeze queso


2 medium potatoes peeled and cubed

1 carrot peeled and cubed

1/2 cup soaked cahsews

2 cups veggie or mushroom stock

1/8 cup nutritional yeast

1 tbsp lemon juice

1 tsp apple cider vinegar

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp dijon mustard

1 tsp arrowroot starch

2 tbsp canned chillies

1 tbsp chopped pickled jalapenos


Peel and cube the potatoes and carrots and simmer in the 2 cups of stock for about 30 minutes or until softened

Use a slotted spoon to remove the boiled veggies from the broth and place in a high powered blender. Allow to cool slightly

Add all the remaining ingredients except for the jalapenos and chilis to the blender and pour 1/2 cup of the reserved stock over the ingredients

Blend on high speed until all the ingredients are combined and become velvety and cheesy in texture.

Season with additional salt, pepper, nutritional yeast and acid to your taste if needed

Pour into a serving bowl and stir in the pickled chilies and jalapenos (feel free to omit for picky eaters)

Serve immediately and enjoy

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