Cashew Queso

ChipsThink you have to give up nachos on a vegan diet? Think again.

There are so many creative and healthy ways to dress up the basic corn chip. Since going vegan I am always on the lookout for a new version of cheezy sauce. I think I found my new favorite.

Isa Chandra Moscowitz is one of my very favorite cookbook authors. Her recipes are straightforward and easy to execute–no weird exotic ingredients to hunt for at the health food store. Just real foods, real simple, real tasty.

The recipe can be found here on the Post Punk Kitchen website. This site offers a wealth of varied recipes, all vegan.


This queso starts with soaked cashews, blended smooth with sautéed onions, peppers, garlic and Mexican spices. The sauce is then cooked on the stove for 20 minutes. Trust me, the deep flavor is worth the stir-time. I found it rather relaxing.


I like to spread out a layer of refried beans mixed with whole pintos and salsa, then heat it up, adding the sauce and whatever toppings I have on hand. This works great for dipping, rather than pouring over all the chips, which tends to make them soggy.

8 thoughts on “Cashew Queso

    • I am at the polar(?) opposite side of the U.S.–Palm Beach County, Florida! I love Portland, though! I visited for the first time last month. I wish I could have stayed longer. In fact, I wish someday I could move there, or at least have a summer home(?) there. Love Post Punk Kitchen always and forever!

  1. Was just finishing dinner. Was stuffed. Saw this recipe and said, “Ohhh yeah. I HAVE to make that!” PPK is a great source as well. We hit it up quite often. Vegan on!

  2. Cashews are awesome! I’ve heard so much about cashew cream and other uses of cashews. This looks great, I can’t wait to try this out! Thanks for stopping by Life Is Like A Dumpling 🙂

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