I’ve been dairy-free since 2013 and the hardest part for me was giving up cheese! At the time, there were very few dairy-free cheese alternatives and to be honest – the quality of the ingredients, the taste, and the melt factor were just not there. This past year I’ve gotten into making my own vegan cheeses and it’s changed my life! They are made with real ingredients, taste amazing and they actually melt and have real cheese consistency. Note: If you’re allergic to nuts, you can totally make any of my vegan cheeses with hemp hearts and it’s just as amazing!
This queso was originally posted in my sweet potato nachos recipe, but I wanted to make sure it was easily accessible if you wanted to use it for dipping or quesadillas!
- ½ cup raw cashews (soaked in warm water for 4 to 6 hours) or raw hemp hearts
- ½ cup vegetable broth or water
- ¼ cup full fat coconut milk
- ½ tsp chili powder
- ¼ tsp garlic powder or 1 garlic clove
- S+P to taste
- 1 tbsp nutritional yeast (2 tbsp if using hemp hearts)
- 1 tbsp tapioca flour (can sub arrow root)
- Place all ingredients into a blender or food processor.
- Slowly increase the speed until the blender is on high and everything is one consistent color.
- Enjoy for dipping, drizzling over nachos or using in your quesadilla! Stays for up to a week in the fridge.
Cheers to the New Year!
With Health + Happiness Always,
Jax
PS – Want to kick start your 2021? Join the Little Adapts x Legs by Lauren Reboot starting on Monday, January 11th!
