Vegan Queso Sauce
Very delicious. Very umami, totally vegan 'cheese' sauce!
When is cheese sauce, not cheese sauce? When it’s vegan queso sauce! This has it all going on, a bit of punch, the colour, the umami. When seeking cheesy goodness as a vegan, I think this is going to do it for you! It certainly worked really well with everything we slathered it onto. Think enchiladas, tacos, tortillas, quesadillas. All of the above!
Here’s a list of creative and delicious ideas to use vegan queso sauce:
Snacks & Appetizers
Nachos: Drizzle over tortilla chips and top with jalapeños, salsa, and guacamole.
Veggie Dip: Use as a dip for raw vegetables like carrots, celery, and capsicums, (bell peppers).
Soft Pretzel Dip: Serve warm as a dip for soft pretzels or breadsticks.
Popcorn Topping: Drizzle lightly over popcorn for a cheesy, savoury snack.
Stuffed Mushrooms: Use it as a filling or topping for baked mushrooms.
Main Dishes
Mac & Cheese: Stir into cooked pasta for a creamy, plant-based mac and cheese.
Quesadillas: Spread inside tortillas with sautéed veggies before grilling.
Baked Potatoes: Spoon over baked potatoes and garnish with chives or green onions.
Burgers & Sandwiches: Use as a spread for burgers or sandwiches for extra creaminess.
Pizza: Drizzle over a vegan pizza instead of traditional cheese.
Mexican-Inspired
Tacos: Drizzle on tacos, burritos, or enchiladas for a cheesy touch.
Chilli Topping: Use as a garnish for a bowl of vegan chilli.
Mexican Lasagna: Layer with tortillas, beans, and veggies in a Mexican-style bake.
Elote (Street Corn): Spread on grilled corn and sprinkle with chili powder and lime.
Bowls & Salads
Buddha Bowls: Drizzle over grain and veggie bowls for added flavor.
Salad Dressing: Thin with EVOO or plant milk to make a creamy salad dressing.
Rice or Quinoa Bowls: Stir into cooked rice or quinoa for a cheesy kick.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 120 Grams cashews raw
- 10 candlenuts (available in Asian supermarkets)
- 120 Grams water for soaking
- 120g hot water, plus more if needed
- 1 Pinch pink salt flakes BUY
- 20 Grams chipotle chilli in adobo sauce (tinned)
- 1 Teaspoon ground cumin
- 2 Teaspoons dark miso paste
- 1/2 Teaspoon ground turmeric
- smoked paprika as needed
- a few pickled jalapenos to stir through (optional)
Do
- 1
Place the cashews and candlenuts and water into a bowl and leave for a few hours until well soaked and water is absorbed.
- 2
Place all ingredients, including the soaking water into the Thermomix bowl and blend 1 min/speed 10.
- 3
Scrape down sides of bowl and repeat. Add more hot water if required to get a sauce consistency. Stir through a little smoked paprika to give you the colour you prefer. Stir through the jalapenos is using. They do make it a little bit punchier.
- 4
Serve with Tacos, Sliders, Nachos, Enchiladas or on anything you would normally have cheese sauce on.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
