Vegan Queso Fresco

This delicious vegan queso fresco is a spin-off of my Dairy-Free Sour Cream / Ranch Dressing recipe. Made of sunflower seeds, it’s transformed into a nacho cheese sauce with the addition of herbs and spices that’s perfect to serve with Mexican food. It is also plant-based, oil-free, gluten-free, and contains no cashews so it’s safe for those with nut allergies.

This recipe makes approximately 2 cups with a thick consistency. Once it’s made, add 1 Tbsp water to ¼ cup of the queso to make a thinner consistency to be used for a sauce.

This sauce/dressing is great as:

• Spread in dinner burritos, breakfast wraps, quesadillas, enchiladas and nachos
• Sauce added to pasta
• Topping for nachos, baked potatoes and French fries
• Dip for corn chips and fresh vegetables

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Vegan Queso Fresco

Print Recipe

This delicious vegan queso fresco is a spin-off of my Dill Sour Cream / Ranch Dip recipe. It's a sunflower seed nacho cheese sauce with herbs and spices used to add a Mexican flavor profile perfect to eat with Mexican dishes and nachos.

Course Appetizer, Salad, Side Dish, Snack

Cuisine American, Mexican

Keyword plant-based queso, sunflower seed nacho cheese, vegan cheese sauce, vegan queso fresco

Prep Time 1 hour hr 5 minutes mins

Cook Time 0 minutes mins

Servings 8

Author her healthy passport

Ingredients

• 1 cup raw unsalted sunflower seeds soaked in water at least one hour or overnight then drained
• 1 cup cool water I prefer to use filtered water
• ¼ cup vinegar
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp turmeric
• 1 tsp cayenne powder
• ½ tsp salt
• ½ tsp onion powder

Instructions

• Combine all the ingredients in a Cuisinart or blender and blend for 3-5 minutes, until smooth.
• Sprinkle turmeric on top for color if serving as a topping.