If you're looking for a vegan "cheese" dip or simply looking for a healthier alternative to that oh so good, but oh so bad for the waste line indulgence that cheese dip is, you may want to give one of these two Cheeseless Quesos a try!
The first queso comes from Alicia from Vegan Epicurean.The second version is another version of the original.
The first queso comes from Alicia from Vegan Epicurean.The second version is another version of the original.
Cheeseless Queso
Ingredients:
½ cup raw cashews, soaked and drained (30-60 mins)
½ cup raw cashews, soaked and drained (30-60 mins)
½ cup oatmeal, ground into flour
1 ½ cups water
2 teaspoon onion flakes, dried
½ teaspoon turmeric powder
1 clove garlic, peeled
14 ounces diced tomatoes (or substitute an equal amount of salsa if you like heat)
1 teaspoon paprika
1 teaspoon hot crushed peppers (wet hots, finely minced pickled peppers), or to taste
½ teaspoon chili powder
1 dash cayenne, or to taste
salt and pepper to taste
Directions:
Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
Personal Notes:
- I had some chipotle powder and flakes that I used to add in some heat.
- I didn't have onion flakes so I just used finely diced white onion.
- I also had some fire roasted tomato flakes that I added.
- Last tweak, I added cumin powder.
I don't think I originally pureed the cashews enough, so I put everything back into the blender to puree again. So it was super smooth and creamy. This was an awesome recipe. I didn't really know what to expect, but I am really glad that I found it and tried it. It's a great alternative to a "yellow" queso. No, it doesn't taste completely like cheese, but it's a super healthy alternative that's a definite keeper! Hubby even took this to his office (all men) and left with a perfectly empty bowl.
White Cheeseless Queso
Ingredients:
½ cup raw cashews, soaked and drained (30-60 mins)
½ cup oatmeal, ground into flour
1 3/4 cups water
1/4 - 1/3 cup red onion, finely diced
1 clove garlic, peeled
14 oz can Rotel
1/8 cup pickled jalapenos diced
1 tbsp chipotle pepper flakes
1 dash cayenne, or to taste
sea salt and pepper to taste
Directions:
Combine the cashews, oatmeal, water, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan, add onions, Rotel, and remaining spices and cook over low heat, stirring often to keep it from sticking. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
Combine the cashews, oatmeal, water, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan, add onions, Rotel, and remaining spices and cook over low heat, stirring often to keep it from sticking. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
The result is a "white" version of the original queso. It was absolutely fabulous. I promise you that you could serve this to any cheese dip addict and they would be very content digging in!
Hi Heather! Thanks so much for posting this-- I officially need to make some cheeseless queso! Would you say that there is a difference in the way they taste? And if so, did you prefer the taste of one over the other?
ReplyDeleteHeather,
ReplyDeleteI like the white version of the cheeze! Can't say I would have thought it of, but it is great idea. I will trying it your way next time. Thanks for sharing.
Alicia
Anna definitely give them a shot. You'll really be surprised. I was leary at first to be honest, but I totally trusted Alicia. YUM. Seriously. As for the differences, the yellow one is more nacho-cheese like I guess you could say. I had made it fairly spicy too. The white one was a little milder, and cooking the onions with the dip added a nice flavor and texture as well. I really can't say I have a favorite just yet. They are different though... I'll be curious to see how you like either of them. Oh, as a note, the cashews thicken quickly so don't get side tracked! LOL
ReplyDeleteAlicia I can't wait to hear how you like the white version. I can't thank you enough for posting your recipe. I made it only b/c I completely trusted you!! It's fun trying new recipes and coming up with new ones out of those. I hope we can keep building on more!!
ReplyDeleteHeather,
ReplyDeleteI love to play with recipes too! Thank you for taking this one in a direction that I hadn't thought of. We make a good team.
I will probably make your version later next week when the hubby gets back from OK. I like to get his opinion on things.
Alicia