Queso Fundido Vegano
- 1 cup raw cashews
- 4 teaspoons tapioca starch
- 1 tablespoon lemon juice or apple cider vinegar
- 2 tablespoons nutritional yeast
- ⅕ teaspoon turmeric
- ⅙ teaspoon chile powder optional
- sea salt
- First step — soften cashews. Soak them in a bowl of water to cover for several hours or up to overnight. Rinse and drain.
- Pour cashews into a food processor or high-speed blender. Add tapioca starch, lemon juice or apple cider vinegar, nutritional yeast, turmeric and and chile powder, if using. Give everything a quick whizz until smooth. processed and pourable. It should be of a milkshake-like consistency.
- Pour into a medium-sized saucepan. Heat over medium heat, stirring constantly. The cheese mixture will thicken in a matter of minutes, pulling away from the sides of the pan and magically turning stretchy and cheesy.
- Let cool, pour it into an airtight container, cover, and refrigerate for at least an hour. Cheese will continue to thicken but still be spoonable or pourable, perfect for vegan nachos and quesadillas. Slather on chips and tortillas.
Queso Fundido Vegano VariationsFundido sounds like fondue because it is. It’s Spanish for molten, or melted together. True Mexican queso fundido is mild melted cheese with chorizo and roasted poblanos. I made my own melty vegan cheese, swapped spiced-up black beans for chorizo and kept the poblanos. There’s so many more ways to have fun with fundido. Possible adds and swaps include:
- shredded cabbage
- shredded lettuce
- pickled onion
- diced tomato
- mild or hot chiles
- thinly sliced scallions
- chopped cilantro
- corn off the cob
- sliced roasted onion, roasted peppers, roasted zucchini and/or roasted mushrooms
- toasted pepitas (pumpkin seeds)
Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.