Chipotle Vegan Queso Recipe
This Chipotle Vegan Queso is a creamy, smoky, and flavorful plant-based dip made from blended cashews and smoky chipotle peppers in adobo sauce. It’s seasoned with savory spices and nutritional yeast for a cheesy flavor without dairy. Topped with charred corn, jalapeño slices, and fresh cilantro, this dip is perfect for serving with crunchy tortilla chips at gatherings or for a tasty snack.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: About 3 cups (serves 6 to 8) 1x
- Category: Dip
- Method: Blending and Stovetop
- Cuisine: Vegan, Mexican-inspired
- Diet: Vegan
Ingredients
Scale
Vegan Queso Base
- 2 cups raw cashews (10 oz.)
- 3 1/2 tsp. chile powder, divided
- 4 tsp. chipotle en adobo sauce, divided
- 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 and Serving
- 2 Tbsp. extra-virgin olive oil
- 1 cup fresh or frozen corn (thawed if frozen)
- 1/2 jalapeño, thinly sliced
- Cilantro leaves, for garnish
- Tortilla chips, for serving
Instructions
- Prepare the Queso Base: Combine cashews, 2 1/2 teaspoons chile powder, 1 tablespoon chipotle en adobo sauce, garlic clove, nutritional yeast, onion powder, turmeric, garlic powder, and ground cumin in a blender. Carefully pour in 1 1/2 cups boiling water. Cover and blend on high until smooth and creamy, about 1 minute. Season with kosher salt to taste. If the mixture is too thick, add more boiling water one tablespoon at a time, blending after each addition, until you reach a thick, queso-like consistency. Transfer the blended queso to a serving bowl.
- Cook the Corn Topping: Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the corn and cook, stirring occasionally, until it becomes lightly charred and fragrant, about 1 to 2 minutes. Remove the skillet from heat, then stir in the remaining 1 teaspoon chile powder and remaining 1 teaspoon chipotle en adobo sauce to the corn.
- Assemble and Serve: Spoon the charred and spiced corn evenly over the prepared queso. Top with thinly sliced jalapeño and fresh cilantro leaves for garnish. Serve immediately with tortilla chips for dipping.
Notes
- Soak cashews in hot water for 30 minutes if your blender is not powerful, to ensure smooth blending.
- Adjust the amount of chipotle sauce and chile powder to control the heat level according to your preference.
- If the queso thickens upon standing, stir in a little warm water to loosen it up before serving.
- Use frozen corn that is fully thawed and drained for best results.
- For a nut-free option, substitute cashews with cooked white beans, but the texture and flavor will slightly differ.
Keywords: chipotle vegan queso, vegan dip, cashew queso, smoky vegan cheese sauce, plant-based dip, chipotle dip, tortilla chip dip
Find it online: https://kitchenbyclara.com/chipotle-vegan-queso-recipe/
