85% would make again
June 10, 2019
for 2 cups
- 1 cup raw cashew (130 g)
- boiling water, to cover
- 1 tablespoon olive oil
- ½ white onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 cup vegetable stock
- ⅓ cup nutritional yeast (20 g)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup non-dairy milk (235 mL)
- chopped fresh cilantro, for garnish
- tortilla chip, for serving
- Calories 795
- Fat 59g
- Carbs 49g
- Fiber 5g
- Sugar 13g
- Protein 14g
Estimated values based on one serving size.
- Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
- Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
- Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
- Add the cumin and chili powder and stir well to coat the vegetables.
- Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
- Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
- Pour the queso into a shallow bowl or serving dish.
- Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.