Some call this recipe Vegan Queso or Vegan Chile con Queso, but I think that does this recipe a disservice! To be honest its way better and way more different that any Queso I have ever had! It’s cleaner, doesn’t leave you feel like a bomb has been left in your guy waiting to go off in who knows which way! It taste fresher, but still has a cheesy undertone that makes chips awesome, as a matter of opinion, I think it makes everything really awesome… Ranging from Nacho’s, Taco’s, Sandwiches, as an Enchilada sauce, as a Standalone Dip, an extra sauce for Fajita’s, A sauce for Chicken, Pork, Shrimp or Fish! I’ve even used it as a topping for Omelets in the past!
How to Sandwich it Later!
I love this sauce as a dipper for so many many things, but if I was going to put it in as a direct ingredient in a sandwich. Using this sauce as a replacement for the Mayonnaise in a Torta would be off the chain! Also if making an egg and cheese sandwich this sauce takes it to the next level, especially if you add some salted avocado! Lastly this sauce is really good on a sandwich with leftover rotisserie chicken, greens, cheese, grilled onion and sliced tomato!
So without anything else, here’s the recipe!
Vegan Creamy Chipotle Sauce ( Queso ?)
Course: FoodCuisine: MexicanDifficulty: Easy4
servings30
minutes300
kcalIngredients
1 cup cashews (ideally raw and unsalted)
3-4 cups water
1 (4-ounce) can Diced Green Chiles
1/2 – 3 Chipotle Peppers canned in Adobo sauce (1/2 will be really really mild, 1 is still really mild, the more you add the spicier you get!)
1-3 Tbsp. of the Adobo sauce from the can of Chipotles (I usually match this number to how many chiles I add, adds flavor and some heat)
1/2 – 2 tsp Kosher Salt (more if your cashews are unsalted)
4 Tbsp. Nutritional Yeast
Directions
- Boil 3 cups of water. While bringing the 3 cups of water to a boil add the 1 cup of Cashews to a bowl large enough to hold the cashews and the water.
- Once brought to a boil add the water to the cashews. Cover with a plate, plastic wrap, or a lid. Let the Cashews sit in the water at least 30 minutes and ideally 3-4 hours or overnight.
- Once soaked and the cashews are noticably softer to the touch, drain the water then rinse the cashews 2-3 times.
- Add to a blender: the Cashews, the Green Chiles (no need to drain), the Chipotles (if your not familiar with chipotles and how hot they are, start small and add more as you blend and taste), the Salt (amount depending on salted or not), and the all of the Nutritional Yeast.
- Run the blender then add water until its thin to your liking, and finally taste and adjust the salt and heat to your liking!
- Serve on Tacos, Nachos, Sandwiches as a spread, as a Dip, really as any kind of delicous creamy sauce you can imagine!
