Dairy Free Green Chile Queso Rice
Creamy, cheesy-tasting rice without a drop of dairy sounds like a tall order, but this dish pulls it off beautifully. The secret is a blended cashew sauce built with nutritional yeast, cumin, garlic powder, and onion powder — simmered cashews go into the blender with water and spices, and what comes out is a silky, pourable queso that coats every grain of rice. Meanwhile, the rice itself gets toasted in olive oil with diced onion before simmering in chicken broth with green chiles, so it's already packed with flavor before the sauce even enters the picture. Folding that cashew queso into the fluffy, chile-studded rice at the end is genuinely satisfying — rich and savory in a way that doesn't feel like a compromise at all. It serves four, making it a solid weeknight side or a hearty base for a bowl topped with fresh cilantro and sliced jalapeño. If you've been skeptical about plant-based cheese sauces, this one is a convincing place to start.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the queso sauce
- 1 cup raw cashews
- 1 cup water
- 3 tbsp nutritional yeast
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the rice
- 1 tbsp olive oil
- ½ cup white onion, finely diced
- 1 cup long-grain white rice
- 1 ¾ cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles, drained
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Place the cashews in a small saucepan and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 minutes, until the cashews are tender and easily pierced with a fork. Drain and rinse under cold water.
- 2
Transfer the drained cashews to a blender along with 1 cup fresh water, the nutritional yeast, cumin, garlic powder, onion powder, and 1/2 tsp salt. Blend on high for 60–90 seconds, until completely smooth and pourable with no visible cashew pieces. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!