Copycat Chipotle Queso
Easy dairy-free copycat Chipotle Queso recipe made with cashew cream, roasted peppers & chipotle for authentic smoky flavor
Ingredients
- 2 cups raw cashews (soaked 2 hours)
- 1 can (14 oz) fire-roasted diced tomatoes
- 2 poblano peppers (roasted and diced)
- 1 jalapeño pepper (minced)
- 2 chipotle peppers in adobo sauce (minced)
- 3 tbsp adobo sauce (from the can)
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 2 tbsp lime juice
- 1 cup vegetable broth (or water)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro (chopped)
- 1/4 cup diced red onion
Instructions
- 1
Soak the raw cashews in hot water for at least 2 hours to soften them, then drain and rinse thoroughly with fresh water.
- 2
Roast the poblano peppers directly over a gas flame or under the broiler until the skin is blackened all over, about 5-7 minutes per side.
- 3
Place the roasted poblanos in a plastic bag for 10 minutes to steam and loosen the skin, then peel away the charred exterior and dice the flesh.
- 4
Heat olive oil in a large saucepan over medium heat and sauté the minced jalapeño and diced roasted poblano for 2-3 minutes until fragrant.
- 5
Add the minced chipotle peppers, adobo sauce, fire-roasted tomatoes, and all dry spices (smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper) to the pan and stir well.
- 6
Combine the soaked cashews, nutritional yeast, vegetable broth, and lime juice in a high-powered blender until completely smooth and creamy, about 3-4 minutes.
- 7
Pour the cashew mixture into the saucepan with the pepper and tomato mixture, stirring constantly to combine thoroughly.
- 8
Simmer the queso over medium-low heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
- 9
Taste the queso and adjust seasoning with sea salt, black pepper, and additional lime juice as needed for balance.
- 10
Transfer the queso to a serving bowl and garnish with fresh cilantro and diced red onion before serving.
- 11
Serve warm with tortilla chips, fresh vegetables, or as a topping for nachos and enjoy immediately for best texture and flavor.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Raw cashews | Raw sunflower seeds or hemp seeds | Creates a nut-free alternative that's equally creamy when blended and provides similar omega-3 content |
| Vegetable broth | Unsweetened oat milk or coconut milk | Adds creaminess while reducing sodium content; oat milk provides beta-glucans for better gut health |
| Nutritional yeast | Miso paste (1 tbsp) for umami depth | Provides savory depth similar to cheese while offering probiotics for gut health and anti-inflammatory benefits |
| Fire-roasted canned tomatoes | Fresh fire-roasted Roma tomatoes | Reduces sodium and BPA exposure from canned goods while providing fresher flavor and higher nutrient density |
| Olive oil | Avocado oil or coconut oil | Avocado oil has a higher smoke point and more anti-inflammatory compounds; coconut oil adds richness with MCT benefits |
| Jalapeño pepper | Serrano pepper or habanero for more heat | Allows customization of heat level; allows those sensitive to heat to use milder poblano alone |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 358 |
| Total Fat | 22g |
| Saturated Fat | 3g |
| Cholesterol | 0mg |
| Sodium | 520mg |
| Carbohydrates | 22g |
| Fiber | 5g |
| Sugar | 2g |
| Protein | 14g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
