Almond-Base | Appetizer | Cashew-Base | Creamer-Base | Dairy-Free | Keto | Nachos | Oat-Powder | Queso | Recipe | Sugar-Free | Vegan | Vegetarian | 

Taco Tuesday just got a complete JOI makeover! The best part of any nacho platter is the creamy, melty queso all over them, right? Now you can enjoy white queso that is dairy-free and amazingly delicious.

JOI plant base makes the best dairy-free queso because it does the hard work of soaking and smoothly blending cashews for you! It’s the perfect base to build this dip. Simply add in classic queso ingredients such as garlic, onion, jalapeno, cumin, and some nutritional yeast to really pack that “cheesy” flavor in there. 

It’s blended together and warmed through in a saucepan so you can perfectly pour it all over some loaded nachos. Nacho chips and sliced mini bell peppers are perfect vessels to dip and enjoy this white queso with. Top with fresh cilantro, shredded purple cabbage for some crunch and enjoy!

We Have Forever Changed Your Snacking Game With This Vegan White Queso Nachos

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Servings

1 Large Plate

Prep Time

10 minutes

Cook Time

5 minutes

Calories

1750

Ingredients

• ½ Cup JOI cashew plant base

• ½ bell pepper, diced
• ¼ cup pickled jalapenos
• 3 green onions, sliced
• 1 tsp minced garlic
• 1 TBSP garlic powder
• 1 TBSP cumin powder
• 1 Cup prepared JOI cashew milk
• 1 tsp salt
• ¼ Cup nutritional yeast
• Juice of 1 lime
• 2 TBSP white vinegar
• ¼ Cup chopped cilantro (divided)
• Your choice of tortilla chips
• ½ Cup shredded purple cabbage
• 1 ½ Cup halved mini peppers

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Directions

1. In a food processor combine JOI cashew nut base, bell pepper, pickled jalapenos, green onions, garlic, garlic powder, cumin, salt, nutritional yeast, lime juice, white vinegar and half of the cilantro.

2. Pulse until everything begins to become combined (about 10 pulses).
3. Slowly pour in the cashew milk while the processor is running until the mixture becomes creamy and smooth. Blend for about 30 seconds.
4. You can serve it just like this or in a small saucepan heat the queso all the way through (the edges may become a little darker when warming, it will still taste great), just stir to combine everything again.
5. On a large plate spread out an even layer of chips, halved mini peppers and the shredded purple cabbage.
6. Pour the queso all over the nachos and garnish with the remaining cilantro and extra jalapeno if you desire.