Vegan Queso
Ingredients
- One 10-ounce can diced tomatoes with green chiles
- 1 cup raw cashews
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1/4 cup nutritional yeast
- 1 tablespoon chopped jarred roasted red peppers, drained
- 1/2 tablespoon distilled white vinegar
2 teaspoons hot sauce
1 small jalapeno, thinly sliced, seeds removed if desired
2 tablespoons cilantro leaves
Tortilla chips, for serving
Directions
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- Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes with green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes with green chiles into a small bowl and set aside.
- Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch cast-iron skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
- Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes with green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Transfer the mixture back to the skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
- Garnish with the remaining tomatoes with green chiles, the jalapenos and cilantro. Serve with tortilla chips.
Recipe courtesy of Food Network