Nora Cooks · by Nora★ 5.0 (65)
Vegan Queso Blanco
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 6%
CARBS 11G43% OF CAL
1G FIBER1G SUGAR8G OTHER
FAT 6G50% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spicy vegan white cheese dip made from cashews, potatoes, and chiles, ready in 20 minutes. Creamy and cheesy-tasting, perfect for dipping or spooning over meals.
startermexican🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 1 cup raw cashews
- 1 cup peeled and chopped yellow or white potato (1-2 potatoes)
- 8 ounces canned green chiles, mild or medium
- 2 tablespoons pickled jalapeños
- 2 tablespoons pickled jalapeño juice from the jar
- 2 tablespoons lemon juice (about 1 lemon squeezed)
- 1 cup water
- 1 teaspoon salt
- optional: finely diced tomatoes and jalapeños, for topping
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 6%
CARBS 11G43% OF CAL
1G FIBER1G SUGAR8G OTHER
FAT 6G50% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 508mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 508MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.