sweet potato

Plant-based queso made with cashews and sweet potato. This wfpb queso is a perfect plant-based appetizer, and great on nachos, burritos and even tacos. A vegan ‘cheese’ dip recipe that is full of healthy ingredients and a great alternative to traditional queso made from dairy. Also makes for a delicious wfpb cheese sauce.

A cashew queso that is completely plant-based and so delicious. Full of delicious ingredients such as jalapeno for an added kick or nutritional yeast for that added cheesy flavor, this queso is sure to be a favorite. It is great on bean burritos, cauliflower tacos or to dip with these homemade whole wheat tortillas.

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Made with Only Real, Healthy Ingredients!

This recipe is made using cashews. When the cashews are soaked and blended well, they give this queso a nice creamy texture. In case you forgot to soak the cashews overnight or don’t have the time, add the cashews to water on high heat until the water is boiling. Once it starts to boil, remove from heat and let soak until the recipe is ready for them. Then, using a high-powered blender, blend the cashews until they are as smooth as possible.

In addition to the cashews, the sweet potato adds great nutritional value and the classic queso color. Cooking the sweet potato on the stovetop along with the onion softens it, allowing for a smoother consistency. It is also important to blend the cooked sweet potato on high until smooth. Not getting everything blended well enough with a good blender will result in a queso that is not very creamy.

I love to use this recipe as a general wfpb cheese sauce recipe. I’ll just omit the jalapeno and diced tomatoes. Then, you can use it to make dairy-free mac and cheese or even in my ‘cheesy’ broccoli and rice casserole.

If you try this plant-based queso, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

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Plant-Based Queso

Plant-based queso made with cashews and a sweet potato. The dip is a perfect plant-based appetizer, great on nachos, burritos and tacos. This vegan 'cheese' dip recipe is full of healthy ingredients and a great alternative to traditional queso made from dairy. WFPB cheese sauce.

Course Side Dish

Cuisine Plant-Based, Vegan

Keyword cashews, dairy free queso, dips, plant-based cheese, plant-based cheese sauce, plant-based queso, queso, wfpb cheese, wfpb queso

Prep Time 15 minutes

Cook Time 10 minutes

Ingredients

• 1 small sweet potato
• 1/2 small onion
• 1 jalapeño
• 1/2 cup cashews
• 1/3 cup almond milk
• 3 garlic cloves
• 1 tbs apple cider vinegar
• 1 tbs lime juice
• 2 tbs nutritional yeast
• 1 tsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 tsp salt
• 1 can diced tomatoes

Instructions

1. Add cashews to a sauce pan. Fill with water and bring to a boil. Once the water is boiling, remove from heat and let sit, (10-15 minutes) while you prepare the rest of the ingredients. Alternatively, you can soak the cashews overnight in a bowl full of water.

2. Chop sweet potato and onion into small pieces. Fill a sauce pan with water and add the sweet potato and onion. Boil until the sweet potato is soft.

3. Meanwhile, finely chop and sauté the jalapeño.

4. Once the cashews have cooled, drain them and add to your blender along with the almond milk. Blend on high until smooth.

5. Add garlic cloves, apple cider vinegar, lime juice, nutritional yeast, smoked paprika, cayenne and salt to the cashews. Blend together.

6. Once the sweet potato and onions have cooled, add them to the cashew mixture. Blend until everything is mixed together and you have a creamy, smooth mixture.

7. Once everything is well-blended together, drain about half of the liquid in the diced tomatoes. Add the tomatoes and jalapeños to the 'queso'. Stir to combine.

8. Serve with chips, on bean burritos, or tacos!

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