Can’t find a store-bought dairy-free cheese you like? Make your own. Made with simple ingredients you can find anywhere, this dairy-free buffalo queso comes together with just a quick blitz in the blender. Drizzle it over tacos, douse it over nachos, swap it with traditional pizza sauce, or toss it with penne for a buffalo-style mac and cheese. Your imagination is your only limitation—this dairy-free buffalo queso sauce is fantastic on everything!
1 cup cashews
½ 8-ounce block tofu
¾ cup Frank’s Red Hot (or other hot sauce)
1½ tablespoons smoked paprika
1 cup nutritional yeast
¾ cup soy milk
⅓ cup olive oil
1 head of garlic
Salt + pepper to taste
1. Soak the cashews in hot water for at least 15 minutes.
2. Add all ingredients to a blender and blend until smooth.
3. Garnish your dairy-free buffalo queso with vegan bacon and diced scallions (optional).
Reprinted with permission from Two-Dollar Radio Guide to Vegan Cooking by Jean-Claude van Randy, Speed Dog, and Eric Obenauf, PWG/Ingram 2020. Photo credit: Two-Dollar Radio.
Two-Dollar Radio is an internationally recognized family-run press founded in 2005. Two-Dollar Radio Headquarters is an independent bookstore, event space, bar, and fully vegan cafe located on the South Side of Columbus, Ohio.
Looking for more dairy-free recipes? Check out our recipe collection page.