You’re going to be amazed at this rich and creamy vegan queso. It’s dairy-free, has slightly spicy Mexican flavors, and is quick and easy to make.
2 cups raw cashew pieces
2 cups boiling water for soaking cashews
2 tablespoons olive oil
1/2 cup chopped onion
3 cloves of garlic minced
1 medium jalapen seeded and diced (more if you like it spicy)
1/4 cup diced red sweet pepper
1/4 cup fresh chopped cilantro
1/3 cup fresh squeezed lemon juice
1/3 cup nutritional yeast
1/2 teaspoon smoked paprika
1 teaspoon cumin powder
1/2 teaspoon mild chili powder
3/4 teaspoon salt
*almond milk if needed to make cashews smooth
Bring 2 cups of water to a boil. Place cashews in a bowl and pour boiling water over them. Allow to soak for 1 hour.
In a medium pan heat olive oil over medium heat, saute chopped onions, jalapenos, garlic, and red pepper until lightly browned, about 3-4 minutes. Stir in chopped cilantro and sautee one more minute. Take off heat and set aside.
Drain cashews and place in a blender. Add lemon juice, nutritional yeast, paprika, cumin, chili powder, and salt. Blend until creamy and smooth. If needed add 1 tablespoon almond milk at a time if needed to make smooth.
Pour cashew mixture into a bowl, stir in cooked vegtables and cilantro. Pour quaso sacue into a cast iron skillet and heat in 350 degree preheated oven for 10 minutes or until bubbly hot.
Serve warm with chips.