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Vegan Queso

by Jordan Kenna

Inspired by minimalistbaker.com

Ingredients

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 chips, for serving

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Preparation

  1. Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
  2. 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.
  3. Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
  4. Add the cumin and chili powder and stir well to coat the vegetables.
  5. Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
  6. 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.
  7. Pour the queso into a shallow bowl or serving dish.
  8. Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
  9. Enjoy!
 

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