Chipotle Vegan Queso Recipe
This Chipotle Vegan Queso is a creamy, smoky, and flavorful dairy-free dip perfect for serving with tortilla chips. Made from blended cashews and seasoned with chipotle adobo sauce and a blend of spices, it delivers a rich, cheesy texture without any dairy. Topped with charred corn, jalapeño slices, and fresh cilantro, this vegan queso is an irresistible appetizer or snack that’s easy to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 3 cups 1x
- Category: Dip
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
Scale
Vegan Queso Base
- 2 cups raw cashews (10 oz.)
- 2 1/2 tsp. chile powder
- 1 Tbsp. chipotle en adobo sauce
- 1 garlic clove
- 1 tsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 1/2 cups boiling water, plus more as needed
- Kosher salt, to taste
Toppings
- 2 Tbsp. extra-virgin olive oil
- 1 cup fresh or frozen corn (thawed if frozen)
- 1/2 jalapeño, thinly sliced
- 1 tsp. chile powder
- 1 tsp. chipotle en adobo sauce
- Cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Prepare the Cashew Queso: Combine the cashews, 2 1/2 teaspoons of chile powder, 1 tablespoon of chipotle en adobo sauce, garlic clove, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour in the boiling water. Cover and blend on high power for about 1 minute until smooth and creamy. Season with kosher salt to taste. If the mixture is too thick, add extra boiling water one tablespoon at a time, blending after each addition until you achieve a thick, queso-like consistency. Transfer the queso to a serving bowl.
- Char the Corn Topping: Heat the olive oil in a medium-sized skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it is lightly charred, about 1 to 2 minutes. Remove the skillet from heat, then stir in the remaining 1 teaspoon of chile powder and 1 teaspoon of chipotle en adobo sauce to the corn, mixing well.
- Assemble and Serve: Spoon the charred, spiced corn evenly over the cashew queso in the serving bowl. Top with thinly sliced jalapeño and fresh cilantro leaves for garnish. Serve immediately with a side of tortilla chips for dipping.
Notes
- Use raw cashews that have been soaked for a few hours or overnight if you want an even creamier texture.
- Adjust the amount of chipotle adobo sauce and chile powder to control the heat level.
- For a thinner queso, add more boiling water gradually until desired consistency is reached.
- Fresh corn is preferred for topping, but frozen can be used if thawed completely first.
- Serve immediately for best texture, or rewarm gently before serving.
Keywords: chipotle vegan queso, vegan queso dip, cashew queso, dairy-free dip, chipotle dip, vegan appetizer, Mexican vegan recipes
Find it online: https://cookcrisis.com/chipotle-vegan-queso-recipe/
