This Vegan Chipotle Queso is full of plant-based cheesy flavor – you won’t believe it’s vegan! Savory, creamy, and just a little spicy!
This recipe was created in collaboration with Bob’s Red Mill, a brand that I trust and use in my own kitchen. All opinions are my own, and I hope you love these Vegan Chipotle Queso!
I have no idea where my love of spicy food comes from. Seriously, no idea. NOBODY in my family likes spicy foods. My mom thinks black pepper is spicy, lol!! The only person I can think of in my family that likes spicy food is my Uncle Jeff, and we’re not even biologically related.
I think it all started when I dated my first boyfriend in high school. He and I used to get this Munchies Flamin’ Hot snack mix and eat it while we watched movies together. I’m really dating myself here, but this was before Flamin’ Hot Cheetos ever went on the market (yikes!). For some reason, I found that I really liked burning my mouth!!
Now, not a single day goes by where I don’t eat something spicy. I buy all my chips and snacks in the spicy flavor (unfortunately, it’s never spicy enough for me!). We’re talking Hungarian paprika, red pepper flakes, cayenne, and chipotle powder on everything. I have 12 hot sauces that I rotate regularly, and I even use hot chili-infused honey!!
There’s a vegan queso recipe already on my blog, but this one really kicks it up a notch with the use of chipotle peppers in adobo sauce + Bob’s Red Mill nutritional yeast. I’ve tried a bunch of different nutritional yeast brands, but the BRM variety tastes a little more cheesy to me than other brands. It’s also so good sprinkled over popcorn!! Nooch for the win!!
If you make this Vegan Chipotle Queso and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! Always love seeing your takes on my recipes :)
Vegan Chipotle Queso
This Vegan Chipotle Queso is full of plant-based cheesy flavor - you won't believe it's vegan! Savory, creamy, and just a little spicy!
- 1/2 Orange Bell Pepper diced
- 3/4 Cup Raw Cashews soaked overnight
- 1/2 Cup Water
- 1/4 Cup Nutritional Yeast
- 2 Tbs Extra Virgin Olive Oil
- 1/4 Tsp Chili Powder
- 1/2 Tsp Salt
- 1 Chipotle Pepper in adobo sauce
- 1 Tbs Adobo Sauce
Prep your cashews by soaking them overnight. If you don't have time, or forgot, boil the cashews for 10 minutes until soft.
Add all ingredients into a high-speed blender and blend until sauce is completely smooth and creamy.
Serve with salsa, jalapeños, or any other toppings you like.
- You can find chipotle peppers in adobo sauce usually in the International foods aisle at the grocery store.
- This queso is DYNAMITE with pretty much any veggie burger. But also classic with chips and salsa!
- Cashew-based quesos don't reheat well in the microwave. To reheat, simmer queso in a small saucepan, STIRRING CONSTANTLY.
- Queso will keep in the fridge for about 2-3 days.