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Do you love cheese but cheese doesn’t love you? We’ve got you covered with our Vegan & GF nut-based queso. Impress all your vegan friends with your new cooking skills!



  • 2 cups raw cashews
  • 1/4 cup Brightcider
  • ½ water
  • ½ cup nutritional yeast
  • 4 Tbsp fresh lemon juice
  • ½ tsp salt, more to taste
  • 1 small can diced green chilis
  • 2 tsp hot sauce (we used YellowBird Habanero)
  • Spiceology’s Purple Haze All-Purpose Rub
  • ⅔ cup well-drained fire-roasted tomatoes (I recommend Muir Glen brand) or chunky salsa
  • Optional fresh chopped cilantro and diced tomatoes for serving


  1. Soak cashews overnight in water (just enough water so that they’re covered).
  2. Start by adding the soaked and drained cashews, water, lemon juice, salt, and nutritional yeast to a high-powered blender. 
  3. Drain the juice from the tomatoes and green chiles over a small bowl. Add the saved liquid to the blender. Keep the tomatoes and green chiles on the side for now.
  4. Blend on high for a few minutes until very smooth. 
  5. Add the “cheese” sauce and the tomatoes and green chiles to a small cast iron pan. Heat until the top turns golden brown. The mixture will thicken slightly. 
  6. Top with any garnishes you’d like. 
  7. Enjoy!