Easy Vegan Queso

Say hello to the easiest vegan queso ever. Also the most delicious. But maybe I’m biased?

But probably not.

Just LOOK at it!

The Best + Easiest Vegan Queso | edibleperspective.com #vegan
The Best + Easiest Vegan Queso | edibleperspective.com #vegan

If I never have a bowl of real cheese-filled queso for the rest of my life that would be a-ok, because now I have this.

I’ve made a few vegan queso dips before but I’m the happiest with this version, and it works out for the both of us that it’s so super easy.

You’ll need the 6 ingredients you see below and that’s it! Okay, I did add salt and a little bit of turmeric for an extra saturated color, but I’m going to say just 6 ingredients.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan
The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I used a combination of cashews, frozen butternut squash, and silken tofu for the base. These ingredients combined together give the sauce an incredibly thick and creamy texture. It’s like golden nacho silk on your tongue.

Then we have chipotle peppers for a smoked spicy flavor, salsa for extra zestiness, and nutritional yeast for a touch of cheeziness.

Don’t be afraid of silken tofu. I mean, it’s okay to be a little afraid, but it’ll be all good once it’s blended up in this sauce. I only use silken tofu in sauces or other applications where it’s fully blended. It’s a little too silky (pun not intended!) in the texture department to be used for anything else.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan
The Best + Easiest Vegan Queso | edibleperspective.com #vegan

I made two versions of this sauce and the 2nd was by far the winner. I used less tofu, more squash, and added the cashews. Total win! Also, in the notes section I talk about a quick tip to soften cashews if you forget to soak them before making this recipe. Don’t miss it!

And in case you’re not only freaked out by the tofu but also using butternut squash in queso dip, rest assured, this does not taste the least bit squashy.

Now that I’ve calmed all your fears about this vegan queso it’s time you get to making it.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan
The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Print Recipe!

use of butternut squash inspired by: The First Mess (and daaang does her sauce look amaze)

Easy Vegan Queso

gluten-free, vegan // yields ~1 1/2 cups

  • 4 cups frozen butternut squash
  • 1/2 cup raw cashews (soaked for at least 4 hours, then rinsed + drained)
  • 4oz firm silken tofu (1/3 of a typical 12oz block)
  • 1/4 – 1/3 cup thick-style salsa
  • 2 tablespoons nutritional yeast
  • 1-2 gluten-free chipotle peppers in adobo sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric (optional)

Preheat your oven to 400° F.

Place butternut squash on a baking sheet and toss with a drizzle of oil. Bake for 20-25 minutes, flipping once halfway through, until tender. Mash the squash and measure 1 cup.

Place 1 cup mashed squash, cashews, tofu, 1/4 cup salsa, 1 chipotle pepper, salt, and turmeric (if using) in your blender. Blend until fully smooth. Taste and add more salsa, another pepper, and more salt if desired.

If you blended the squash while it was still hot your queso should still be quite warm and perfect for serving. If your squash was roasted then cooled, place your blended queso into a saucepan and heat over med-low until warm. Stir frequently then serve.

Let fully cool before storing in an airtight container for 4-5 days. The queso thickens once cooled. Add a small amount of milk and blend to thin out again if needed. Warm as instructed above.

----

Notes:

-Be sure you’re using firm silken tofu. This is found in a cardboard box in the ethnic aisle of the grocery store by other Asian foods. It is not in the refrigerated section.

-If you’re in a time crunch and forgot to soak your cashews, you can actually steam them in a steamer like you would vegetables. I place them in my steamer basket with water below, then steam until tender, about 12-15 minutes.

-The chipotle pepper adds quite a bit of heat and a lot of flavor. If you can’t find them I recommend using a smoky hot sauce in its place.

-The turmeric imparts no flavor, just extra color.

-I didn’t try this with fresh butternut squash but am sure it would still work. You may need to add a bit more tofu and/or a small amount of milk to make it creamier. Frozen butternut squash has more water content and blends easier in this recipe. You can also use a scant 1 cup canned butternut squash puree, but the color may not be as bright.

The Best + Easiest Vegan Queso | edibleperspective.com #vegan
The Best + Easiest Vegan Queso | edibleperspective.com #vegan

Super Bowl party recommended.

Ashley

Easy Enchilada Sauce

I’m so sorry to have teased with with the enchilada sauce last Friday.

Will you ever forgive me? 

Easy Enchilada Sauce | edibleperspective.com
Easy Enchilada Sauce | edibleperspective.com

I sure hope so, because you are about to fall in love with the easiest enchilada sauce recipe ever.

And not only will you be able to smother your breakfast burritos in this luscious sauce, but come Wednesday you’ll be covering your dinner with it as well.

All you need to do is throw everything into your blender until smooth then simmer for about 15-20 minutes and you’re d-o-n-e.

You can store the sauce in the fridge for about a week or even freeze it to use at a later date.  And if you’re like me you’ll double the recipe and freeze half immediately.

Easy Enchilada Sauce | edibleperspective.com
Easy Enchilada Sauce | edibleperspective.com

Print this!

blender method from: The FauxMartha

Easy Enchilada Sauce

gluten-free, vegan // yields 3 1/4 cups

  • 1, 15oz can tomato sauce
  • 1 – 1 1/2 cups low-sodium vegetable broth
  • 1/3 cup tomato paste
  • 2 medium cloves garlic, chopped
  • 1 1/2 – 2 1/2 tablespoons chipotle adobo sauce
  • 1 1/2 tablespoons mild chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon onion powder granules
  • 1/4-1/2 teaspoon salt + pepper

Add all ingredients to your blender, starting with 1 cup of broth and 1 1/2 tablespoons adobo sauce [for mild/medium spice].  Blend until smooth.

Place in a pot and bring to a simmer over medium heat.  Cover with the lid slightly ajar [to avoid spattering] and simmer, stirring frequently, for about 15-18 minutes until a bit thickened and flavors have developed.  Taste and add more salt and pepper if needed and/or adobo sauce for more smokiness and spice.  If the sauce becomes too thick stir in more vegetable broth to reach desired consistency.  I like my sauce with some body to it, pourable but not runny.

Easy Enchilada Sauce | edibleperspective.com
Easy Enchilada Sauce | edibleperspective.com

This is currently my go-to sauce for just about everything except waffles.  That is, unless we’re talking savory waffles.  Whole other story in that case.

Ashley