Vegan jalapeño queso

Author: Califia Farms

Vegan jalapeño queso

You’d never know that this vegan queso dip is made with cashews and not cheese! This creamy, spicy nacho cheese-style vegan queso dip is perfect for dipping your chips in.

Servings: 4

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 37.5 37.5 g cashews
  • 0.5 0.5 jalapeños
  • 0.5 0.5 tomatoes
  • 0.125 0.125 white onion
  • 5 5 g nutritional yeast
  • half a large potato
  • 7.5 7.5 g shredded carrots
  • 0.0625 0.0625 tsp chilli powder
  • 0.0625 0.0625 tsp cumin
  • 0.0625 0.0625 tsp garlic
  • 0.0625 0.0625 tsp sea salt
  • 0.0625 0.0625 tsp red pepper flakes
  • 15 15 ml unsweetened almond milk

Method

  1. Start by heating up a pan with water until it boils, add cashews and let simmer until the cashews are soft. Strain and set aside. Tip: you can also soak your cashews overnight with water, you just need them soft.
  2. In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
  3. In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
  4. Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.

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