Cashew Cheese Queso
Prep time: 
Total time: 
Truly tasty cheese queso without the guilt of dairy!
  • 2 large red bell peppers, roughly chopped
  • 2 cups raw cashews
  • 1 cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, optional
  • 1 teaspoon salt
  • ½ teaspoon red chile flakes (or less, depending on your spice tolerance)
  1. Soak the cashews overnight in cold water to remove harmful poisons. You should do this with all nuts.
  2. Combine all the ingredients in a blender, making sure the red peppers are on the bottom. Blend until a smooth sauce forms, adding a bit of water if the blender is having trouble blending.
  3. Transfer to a sealed container and refrigerate until ready to use. The cheese sauce will keep for up to 5 days in the fridge. Heat over a stove, NOT in a microwave.
Recipe by Fit Dude Food | Nutrition Made Tasty | John Hays at