Add to your recipes 1 previous edit

Vegan Mexican Cheese (Three Ways)

10-minute vegan Mexican cheese 3 ways: Shakeable, spreadable or pourable! Healthy, easy, fast and surprisingly close to the real thing.

Ingredients

For the Shakeable:

  • ¾ c raw cashews
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp chili powder

For the Spread:

  • 1 ½ c raw cashews
  • 3 tbsp nutritional yeast
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • pinch chili powder
  • 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
  • 1 tbsp olive or grape seed oil (optional, for blending)

For the Queso:

  • 1 c of the spreadable + hot water

Instructions

  1. To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved. Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.

  2. To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.

  3. To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

Send us your comments, suggestions or bug reports!