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Zero Cholesterol Vegan Queso Fundido

A gooey, cheesy, healthy vegan version of queso fundido.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Linda & Alex


  • 1 cup of raw cashews – soaked in boiling water for three to four hours
  • 1 small sweet potato – peeled and quartered
  • 1 teaspoon of dry mustard
  • 1 teaspoon of apple cider vinegar
  • 1 and ½ teaspoons of sea salt
  • 1 tablespoon + 1 teaspoon of nutritional yeast
  • 2 teaspoons of tapioca flour
  • 1 teaspoon of chili powder seasoning if you can’t find the blended seasoning you can add 1 teaspoon of chili powder and ½ teaspoon of cumin
  • ½ cup to ¾ cup of hot water


  • Put the cashews in a small bowl and cover with boiling water for three to four hours or until they’re plumped up and are easy to squeeze.
  • Steam the sweet potato in a medium covered pan for ten to fifteen minutes or until it’s easily pierced with a fork. Let the potatoes cool for five minutes.
  • Drain the water from the cashews and rinse the cashews. Put them in the blender.
  • Put the water, sweet potato, mustard, vinegar, salt, nutritional yeast, tapioca flour, and chili seasoning in the blender and blend on a high speed for one to two minutes or until the cheese is thick and creamy. You shouldn’t be able to detect any solid pieces of the nuts.
  • Scrape the queso into a bowl and serve with corn chips or sliced vegetables.
  • Enjoy!
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