Vegan Queso

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This wonderful Vegan Queso was adapted by Dr. J.J. Levenstein (bestie)  from Sophia DeSantis/Veggies Don’t Bite, book.

Think creamy, rich, spicy and comforting – all those things we love with “cheesy” dips.


  • 1 large russet potato – washed, peeled, quartered and boiled until fork tender
  • 4 garlic cloves – roasted*
  • 1 cup raw cashews – soaked overnight
  • 1 ½ cup veggie stock
  • 1 cup unsweetened cashew milk
  • 1 small can diced mild chiles
  • ½ cup pickled jalapenos
  • 2 TB jalapeno juice (from the jarred peppers)
  • 1 tsp. ground cumin
  • 1-2 tsp flaky salt (I used Maldon)


Place all ingredients EXCEPT 1/4c. of the jalapenos into a blender and process on high until smooth. Add the rest of the jalapenos and pulse briefly.

Pour into a heavy pot and heat on medium until the mixture gets thick and sticky. Stir frequently until it hits the consistency you love.

Pour into a decorative bowl, top with a little cilantro and cumin, add a squeeze of lime, and serve with your favorite veggies or chips!

*to roast garlic cloves, cut off the stem tips, place on heavy duty foil, douse with a little olive oil, crimp and close the foil. Roast at 400 degrees for 20 minutes. Let cool.

Hint: MAKE EXTRA, and keep the remaining cloves in a glass jar, covered with your favorite neutral oil. These will keep for a few months, and the oil can be used to flavor dressings and other dishes.


Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.