Cashew Queso Recipes
CASHEW QUESO
Plant-based nacho cheese sauce, made with cashews.
Provided by DuncanDonut
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine almond milk, cashews, lemon juice, chipotle pepper, salt, and garlic in a high-powered blender (such as Vitamix®). Process on high speed until mixture is heated through and thickened to the consistency of a cheese sauce, 5 to 7 minutes. Taste and adjust amounts of salt and pepper.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 7.3 g, Fat 7.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.3 g, Sodium 320.9 mg, Sugar 1.9 g
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- Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.
- Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder or harissa for heat, or garlic for zing. It should be quite flavorful, so don't be shy.
- Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with additional harissa or a spoonful of fresh salsa or hot sauce for serving (optional).
- Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.
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