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Nut-Free Vegan Queso ("Kin Queso")

There are many vegan and dairy-free cheese sauce and queso recipes, but most have nuts and/or oil. This one has neither—instead, it has pumpkin seeds, which gave it its name! Plus, it’s made straight in the blender. It’s rich and flavorful, and will for sure become a keeper. If you want to make this a straightforward cheese sauce without the queso flair, see the notes.
Course Appetizer, dips
Keyword cheese, dip, pumpkin seeds, queso
Servings 4 -6

Equipment

Ingredients

  • 1 1/4 cups plain unsweetened nondairy milk
  • 1 cup cooked red or Yukon Gold potato flesh cooled
  • 1/2 cup mixed chopped raw red bell pepper and carrot
  • 1/3 cup raw pumpkin seeds
  • 21/2 tablespoons fresh lime juice
  • 2 tablespoons canned coconut milk see note
  • 2 tablespoons nutritional yeast
  • 1 medium-large clove garlic
  • 1/2 - 1 teaspoon mild chili powder adjust to spice preference
  • 1/2 - 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin seeds

Add-Ins for Heat (optional)

  • 1-2 tablespoons brine from jar of jalapeños or 2–3 tablespoons chopped jarred jalapeños see note
  • Few pinches crushed red pepper
  • Few splashes chipotle hot sauce or other hot sauce

Toppings (optional)

  • Your favorite salsa or pico de gallo
  • Sliced fresh jalapeños
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  • Starting with half the milk and 1/2 teaspoon sea salt, combine all the queso ingredients (including the optional add-ins for heat) in a high-speed blender (see note for standard blender). Puree and, as the mixture becomes smooth, add the remaining milk. Puree for a couple of minutes, to heat through (use the “soup” feature on your blender if you have one). Taste and season with the extra salt and additional seasonings if desired. Top with any optional toppings you like and serve.

Notes

Coconut Milk Note: Choose thick canned coconut milk; it need not be refrigerated. If you don’t have coconut milk on hand, use more plain nondairy milk.
Jalapeño Note: If you’re adding jalapeño brine, you can blend it with the other ingredients. Stir in the chopped jalapeños after blending.
Blender Note: If using a standard blender, puree mixture until very smooth, then transfer to a saucepan. Heat over low/low-medium heat for 5–8 minutes, until mixture begins to slowly bubble and thicken, stirring frequently as it thickens to prevent scorching