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Vegan Queso

by Jordan Kenna

Inspired by minimalistbaker.com

Ingredients

for 2 cups

  • 1 cup
    raw cashew (130 g)
  • 1 tablespoon
    olive oil
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 1 serrano pepper, or jalapeño pepper, seeded and sliced
  • ½ teaspoon
    cumin
  • 1 teaspoon
    chili powder
  • ½ cup
    vegetable stock (120 mL)
  • ⅓ cup
    nutritional yeast (20 g)
  • salt, to taste
  • black pepper, to taste
  • 1 cup
    non-dairy milk (235 mL)
  • fresh cilantro, to garnish
  • tortilla chips, to serve

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Preparation

  1. Add cashews to a small bowl and cover with boiling water and soak for 1 hour.
  2. Heat olive oil in a 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 an additional 3-4 minutes, or until the onions are translucent and the chiles are tender.
  4. Add cumin and chili powders, and stir well to coat the vegetables.
  5. Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
  6. Once the carrots are tender, transfer to a blender.
  7. Add 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.
  8. Pour mixture into a shallow bowl or serving dish.
  9. Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips.
  10. Enjoy!
 

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