Best Vegan Queso Blanco (Paleo Queso Blanco)
This is the best vegan queso recipe ever, and I will challenge you to a duel to prove it! ⚔ Well, maybe I’ll just make this vegan queso for you instead… My child needs me to live! But one bite, and you’ll be convinced. With rich cashew cream, bright green chiles, and spicy jalapenos, you’ll fall in love with this vegan queso and finally get nachos into the weekly dinner rotation. This recipe is a paleo queso blanco, too, so long as you don’t mind potatoes. Comes together easily with a high-speed blender like a Vitamix.
Ingredients
  • 1 cup boiled potato about 2 medium yellow or red potatoes, see note for strict paleo diets
  • 4 garlic cloves peeled
  • 1 teaspoon garlic powder
  • 3/4 cup raw cashews soaked overnight if not using a high-speed blender like a Vitamix
  • 1 cup vegetable or chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 cup coconut milk unsweetened, full fat
  • 1 4-ounce can chopped mild chiles
  • 2 tablespoons nutritional yeast
  • 1 4-ounce can chopped pickled jalapeños divided and drained (reserve juice)
  • 1 tablespoon pickled jalapeno juice
  • 1 teaspoon cumin
  • 1-2 teaspoons salt
  • fresh cilantro chopped, if desired for garnish
Instructions
  1. Combine everything except for 1/4 cup chopped pickled jalapeños in a high-speed blender like a Vitamix. Start with 1 teaspoon salt. Blend until very smooth.
  2. Transfer mixture to saucepan and put on the stove over medium-low heat. Add 1/4 cup chopped pickled jalapeños. Heat until desired consistency, stirring constantly so as not to burn the bottom. Taste and add extra salt if desired.
Recipe Notes
If on a strict paleo diet or if you must avoid nightshade, swap the 1 cup white potato for 1 cup mashed, steamed cauliflower.
Keep leftover in an airtight container in the fridge about 5 days. When reheating, add unsweetened almond milk, if desired, to thin to desired consistency.
I use a Vitamix and love it.