Smoky Vegan Cheese in Three Styles
A quick and versatile vegan cheese that can be made as a powder, spread, or pourable sauce, with smoky spices and chipotle.
- Prep10 min
- Total10 min
- DifficultyEasy
- Servings6
This recipe offers a clever way to enjoy a cheese-like flavor without any dairy. Using raw cashews and nutritional yeast as a base, you can create a smoky, spicy seasoning that works as a dry powder, a creamy spread, or a warm queso.
The key is to start with the same core ingredients and then adjust the texture by blending longer and adding liquid. The chipotle in adobo gives a lovely smoky heat, but you can swap it for your favorite hot sauce or salsa. Make a batch of the spreadable version and use it for tacos, nachos, or as a dip throughout the week.
Ingredients
Converted amounts are rounded.
Method
- For the shakeable cheese (powder): Place 3/4 cup raw cashews, 3 tablespoons nutritional yeast, 1/2 teaspoon sea salt, 1/4 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder in a food processor. Pulse until the mixture turns into a fine powder. Transfer to a jar and refrigerate. Use as a seasoning on tacos, salads, or tofu scrambles.
- For the spreadable cheese: In the same food processor, add 1 1/2 cups raw cashews and process until it becomes a smooth butter, scraping down the sides as needed. Add 3 tablespoons nutritional yeast, 1/2 teaspoon sea salt, 1/4 teaspoon garlic powder, 1/2 teaspoon cumin, a pinch of chili powder, and 1 chipotle in adobo (with a little sauce). Process again until a spread forms. If the mixture is too thick, add 1 tablespoon of oil (optional) to help it blend. Store in a jar in the refrigerator. Use as a dip or spread.
- For the queso (pourable version): Take 1 cup of the spreadable cheese and place it in a bowl. Gradually add very hot water, a little at a time, while whisking continuously, until the mixture becomes smooth and pourable. Start with about 1/4 cup of water and adjust to reach your desired consistency. Use immediately as a dip, on tacos, or over salads. Store leftovers in a jar in the refrigerator.
💡 Tips
- For the spreadable version, toasting the cashews lightly before blending can enhance the nutty flavor.
- If the queso thickens too much after refrigeration, simply stir in a little hot water before serving.
- Adjust the amount of chipotle to control the smokiness and heat level.
Inspired by a recipe from Minimalist Baker