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+ servings

Vegan Queso

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people


  • 12 oz can diced tomatoes
  • 1 cup raw cashews
  • ¼ cup teremana tequila
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ancho chili powder
  • ½ tsp turmeric powder
  • ½ tsp cayenne
  • 1 tsp salt
  • ¼ cup jarred roasted red peppers drained
  • 1 ½ tsp active yeast
  • ½ tsp white vinegar
  • 3 tsp hot sauce
  • 1 cup water


  • Using a strainer, strain the can of diced tomatoes to get the juice. Press the tomatoes until you get about ½ cup of drained juice
  • In a skillet over medium high heat add the drained sauce, teremana tequila, spices, and cashews. Bring to a boil and reduce to a simmer. Let cook about 10-15 minutes until the cashews have absorbed most of the water and are easily breakable
  • In a food processer or blender add the cashews, remaining liquid, active yeast, roasted red peppers, white vinegar, hot sauce, and water. Blend until smooth. This will be slightly liquidly.
  • Add back to the skillet and bring to a bubble. Continue to cook for about 10 minutes to thicken the queso. Once thick serve with jalapenos and tortilla chips!