Dairy-Free Cashew Queso
by Crystal Hatch & Karlee Rotoly
dairy-freeveganlactose-free
Yield: 3 cupsPrep: Prep: 15 minutesCook: Cook: 5 minutesTotal: Total: 20 minutes
Ingredients
You have 0 of 10
produce
- ○½ cupcanned diced tomatoes with green chiles(canned)
- ○2garlic cloves
protein
- ○1 ½ cupsraw cashews(raw)
pantry staple
- ○½ teaspoonchipotle powder
- ○½ teaspoonsmoked paprika(smoked)
- ○1 ½ teaspoonschili powder
- ○1 ¼ teaspoonskosher salt
- ○3 tablespoonsnutritional yeast
- ○1 ¼ teaspoonsground cumin(ground)
- ✓2 cupswater
other
- ○tortilla chips
Instructions
- In a small saucepan, bring the water to a simmer over medium-high heat. Add the garlic cloves and blanch for 60 seconds. Remove the garlic, then remove the pot from the heat and reserve the hot water.
- To the bowl of a food processor, add the cashews, blanched garlic cloves, nutritional yeast, cumin, chipotle powder, paprika, chili powder, and salt. Starting with 1¼ cups (300 g), add the reserved hot water. Blend on medium-high speed to combine.
- If the mixture looks too thick and isn’t blending well, add another ¼ cup (60 ml) of hot water and continue blending. Add more hot water, 1-2 tablespoons at a time, as needed until the mixture is smooth, silky, and spreadable.
- Transfer the queso to a serving bowl and fold in the diced tomatoes and green chiles.
- Serve with tortilla chips. Enjoy!
My notes
This dairy-free cashew queso is creamy, flavorful, and perfect for any vegan or lactose intolerant individual.