I am officially obsessed with making cheesy creamy vegan sauces and dips. And that makes you the lucky recipient of my efforts. THIS. This is one of my new favorites! I set out to create a dip that was super simple, not a lot of prep and quick to make. And I definitely wanted it made with whole foods. There are quite a few Mexican white cheese dips out there that include things like vegan cheeses such a Daiya, vegan sour cream, oil, butter, etc. but this one has none of those! The creaminess is a combo of potato, cashews and cashew milk, with flavor coming in from all of the other ingredients. All whole food, all amazing. My dirty little secret is the pickled jalapeño juice, it gives it that true white queso dip flavor: creamy, cheesy, with the jalapeño tang! This vegan queso blanco dip is perfect for Cinco do Mayo, the upcoming days of summer, or really any time!
I’m going to warn you, if you make this, prepare to eat it and try not to burn your tongue. I may or may not have a few less taste buds due to cheese burn. Just sayin’. I brought this vegan queso blanco to a party, slipped it on the table and watched as it was devoured. No one knew it was vegan. Everyone stuffed their face and it was glorious. It’s best served warm, like borderline hot. I put it in a mini crockpot and it was perfect. Be careful not to put it on high because it will burn.
So, let’s talk healthy for a second. Remember a while ago I mentioned my new favorite skincare brand, OSEA Malibu? It was in my post for my Asparagus Pesto recipe. What I love about OSEA is that, other than being vegan, they use all natural products AND they work. I am still using them and I am still super excited about them. In fact, I just bought a few other things I want to try (they originally sent me some to try for free) so this should really show how much I love this brand. They are not paying me to say this, I am technically spending since I can’t stop buying products! LOL. Anyway, this is how I approach my food. I want it natural. I want it plant based. But I also want it GOOD. This vegan queso blanco dip recipe has it all! And to celebrate, I have a present for you. OSEA has agreed to do a giveaway. YES! A gift from me (technically them, but I’m helping) to you! So don’t forget to enter below because this is not a giveaway you want to miss!
There is no time to waste! Enter the giveaway (scroll to the end), then grab a potato, your cashews, chiles, jalapeños and get blending! I won’t judge you if this is dinner. Or lunch. Or heck, even breakfast! Get your stretchy pants, find a good movie and curl up on the couch. If you’re nice, you will share this vegan queso blanco with your loved ones. But if you don’t, I will still love you because I get it. Sometimes amazing food is best eaten alone 😉 Tell me what you’re thinking! Did you lick the screen? I cannot wait to hear! Leave me a comment here, find me on Instagram (tag me at veggiesdontbite AND #veggiesdontbite so I don’t miss it) or on Facebook! Reading your comments is the best part!
Sophia DeSantis | Veggies Dont Bite
Yields 3 cups
Whole foods, easy to make, loads of flavor vegan queso blanco dip. Get your chips ready because this Mexican white cheese will blow your mind!
Save RecipeIngredients
- 1 cup boiled potato (about 1 medium sized potato, 4 inches long)
- 4 garlic cloves, roasted (add up to 4 more for extra garlic flavor)
- 3/4 cup raw cashews (soaked overnight if not using high speed blender)
- 1 1/2 cups veggie broth
- 1 cup Silk Unsweetened Cashew milk (Almond would work too)
- 1 can (4 ounces) chopped mild chiles
- 1/2 cup jarred mild pickled jalapenos, divided
- 1 tablespoon pickled jalapeno juice (from slices above)
- 1 teaspoon cumin
- 1-2 teaspoons Himalayan pink salt (see note)
Instructions
- Place all ingredients except for 1/4 cup pickled jalapenos into a high speed blender and blend until smooth. You can use a regular blender too but it may not get as smooth.
- Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
- Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat. Just stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!
Notes
I used a veggie broth without tomato in the base. You can sub water for the broth but the flavor will change a bit and you may need more salt. Adjust the amount of salt depending on whether you use low sodium broth. I used very low sodium broth and 2 teaspoons were perfect for us, but start at 1 and add 1/4 to 1/2 at a time until it's perfect for you. If you freeze this, and you can, take out of the freezer the night before and slowly defrost to room temp. Then heat in the microwave or stove top on low heat whisking well until the smooth creamy texture returns.
Tips to prep ahead: Soak cashews if needed. Roast garlic. Boil potato.
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