Quick Vegan Queso and Mexi-Fries

Ever since I discovered that the simple process of grilling my burritos takes them up three notches, I’ve been making them for dinner a couple of times a week. I usually saute some seitan or soy curls with peppers, add rice and beans, chopped cabbage and onions for crunch, avocado, and a big dollop of queso.

The quickest (and best!) queso recipe I’ve found is Minimalist Baker’s Five-Minute Queso recipe, but I found I was making a few substitutions each time I make it and want to keep track of the changes, so I thought I’d record my latest version here.

Quick Vegan Queso

Blend in Vitamix on “soup” setting:

  • 1 cup boiling water
  • 1 cup cashews
  • 1 clove garlic
  • 2 TBS nutritional yeast
  • 2 TBS vegan chick’n broth powder
  • 1.5 tsp taco seasoning number 19
  • 1/2 tsp salt

When the cycle is complete, add and pulse a couple of times (do not blend because you want chunks):

  • 1/4 cup salsa
  • 1/4 cup fresh cilantro

It will thicken up in the fridge, so you may need to thin it out a bit with almond milk or broth during reheating.

The other thing I’ve been making are spicy air-fried potatoes to go with these delicious grilled burritos. These are incredibly easy and very crispy and spicy.


Peel and cut into large chunks…

  • 1 lb. russet potatoes

Place in a saucepan of cold salted water, bring to a boil, and cook until fork-tender. Drain potatoes into a mesh colander, and shake the potatoes a bit to get the exterior a little shaggy. Allow them to dry a little and then toss them with…

Airfry at 430 degrees for 25 minutes or until they are nicely browned and crispy.


And the song of the day is Sufjan Steven’s “Death with Dignity” because Annie reminded me of how great Carrie & Lowell is yesterday and I’ve been listening to it!