Today’s post is really exciting for me, because I’m writing it to celebrate my THREE YEAR BLOGGING ANNIVERSARY!!!!
(My actual blogging anniversary is on Saturday, May 5th, but I’ll be camping this weekend so I wanted to write a post today instead!)
I can’t believe it’s been three years since I first hit publish on Well and Full. Ever since college, I knew I wanted to be a blogger – I just didn’t know what to blog about. But I’ve always loved cooking, and when I started following a plant-based diet, I wanted to document my adventures in the kitchen.
It’s been a VERY rocky three years since that point, and there have been a lot of ups and downs. But all of the struggles I faced have made this point in my life so worth it. I feel so incredibly blessed and honored that I get to do what I do – sharing plant-based recipes, taking photographs, and writing. I have a blast sharing a little piece of my life every week, and I hope you’ve been enjoying the ride too!
From the very bottom of my heart, I want to thank you all for supporting me and supporting this blog. Having you here brings so much joy to my life, it really does. Every time that I see someone’s made a recipe from this blog, it absolutely makes my day. So thank you, THANK YOU!
Today’s recipe was created in the festive spirit of Cinco de Mayo. When the weather gets warm in May, I always crave Mexican-inspired foods. And while this queso certainly isn’t authentic, I think you’ll really be pleasantly surprised by the recipe. This queso would be perfect for a party – and even more delicious with a margarita or paloma!
Just a few notes about the recipe – this queso isn’t very heat tolerant, so be sure not to microwave. If you need to reheat, add to a small saucepan and bring to low heat, stirring constantly. I hope you love this recipe!!
Spicy Vegan Queso
You won't believe this spicy vegan queso has no dairy in it - it's creamy, super tasty, and just a bit spicy!
- 1/2 Orange Bell Pepper seeds removed
- 3/4 Cup Raw Cashews soaked
- 1/2 Cup Water
- 1/3 Cup Nutritional Yeast
- 2 Tbs Fresh Lemon Juice
- 1 Tsp Chili Powder
- 1/2 Tsp Salt
- 1/8 Tsp Onion Powder
- Pinch Cayenne to taste
Preheat your oven to 425 degrees F.
Roast your halved orange bell pepper in the oven for 20-25 minutes, until browned in places. When done, remove from the oven and let cool a bit.
If you don't have a high speed blender, I recommend chopping up the roasted bell pepper into pieces to make it easier for your blender to process.
In a blender, add in all ingredients. Note - if you didn't have time to soak your cashews, pour very hot water over them and soak for 15-20 minutes.
Blend everything on high, until smooth. Taste, and adjust seasoning if necessary - I added more cayenne.
Serve queso immediately, adding on any garnishes you like (like jalapeños, black beans, etc).
This queso is best enjoyed immediately after making. Do NOT microwave the queso - it will cause it to harden in places. If it's been refrigerated and you want to reheat it, pour it into a saucepan and bring it to LOW heat, stirring constantly.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)