Details
Servings
~3 cups
Prep time
15 minutes
Cooking time
5 to 10 minutes
Print
Ingredients
1 cup Raw Cashews
1 cup Canned diced tomatoes
1/3 cup Nutritional Yeast
2 Canned Chipotle Peppers in Adobo Sauce, stems removed (add more peppers if you like a hotter queso, remove seeds for a less hot queso)
1 tablespoon White Miso
1 tablespoon Vegetable Oil
1 1/2 teaspoon Ground Cumin
1 teaspoon Dried Oregano
1 teaspoon Smoked Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Salt
Directions
- Soak 1 cup of raw cashews covered in water at least 6 hours or overnight (if you’re short on time you can boil them in water for 10 minutes). Once cashews are prepared drain and rinse.
- Place cashews in blender along with all remaining ingredients and blend until smooth. If queso is too thick you can thin it out by adding more tomatoes or small amounts of water as needed until you’ve achieved desired texture.
- Prior to serving heat up queso in a small saucepan over low heat. Serve warm alongside your favorite tortilla chips, or use in my loaded nachos recipe here.
