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5 Minute Tofu Queso

a chip dipped in silken tofu queso cheese

5 from 2 reviews

Say hello to your new favorite way to use silken tofu- tofu nacho cheese. This silky sauce is great drizzled on tacos, as a nacho cheese, or added to scrambles & veggies. This recipe is a 5 minute, one blender operation!

Scale

Ingredients

Instructions

  1.  Add all ingredients to a high powered blender. 
  2. Blend for 30 seconds, scrape the sides of the blender with a spatula and blend again.
  3. Taste and adjust flavors as needed.

More heat= Add more canned chipotles in adobo sauce

More tang= Add more lemon juice or white wine vinegar

More cheese= Add more nutritional yeast

Flavor a little bland?= Add another pinch of salt

 

Notes

** This recipe is designed to use SILKEN TOFU, not regular tofu. The firm silken tofu delivers the best result.

** Tofu cheese lasts in the fridge for 5-7 days, you can also freeze it up to 1 month.

** If you can’t find canned chipotle peppers in adobo sauce (usually in the Mexican foods section) substitute your favorite hot sauce!

Keywords: tofu cheese, silken tofu recipes, tofu nacho cheese