Just in ques-o you’re looking for something to serve with our new Maíz Totopos Corn Tortilla Chips, one of our familia’s favorites is this Vegan Cashew Queso! It’s got a whole lot of flavor from roasted tomatoes, green chilis, and a variety of seasonings, plus it’s vegan so that everyone can get a taste.
Ingredients
¾ cup Water, hot
1 cup Cashews, raw
½ cup Pickled Carrots, drained
1 tsp Pickling Liquid
2 ½ Tbsp Nutritional Yeast
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Chili Powder
¼ tsp Cayenne Pepper, optional
½ tsp Sea Salt
½ tsp Tomato Paste
1 Tbsp Fire Roasted Tomatoes, crushed or diced
1 Tbsp Green Chili, chopped or diced
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Ingredients
¾ cup Water, hot
1 cup Cashews, raw
½ cup Pickled Carrots, drained
1 tsp Pickling Liquid
2 ½ Tbsp Nutritional Yeast
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Chili Powder
¼ tsp Cayenne Pepper, optional
½ tsp Sea Salt
½ tsp Tomato Paste
1 Tbsp Fire Roasted Tomatoes, crushed or diced
1 Tbsp Green Chili, chopped or diced
Directions
In a high speed blender, combine all of the ingredients above except the fire roasted tomatoes and green chiles.
Once completely smooth, fold in the tomatoes and green chiles.
On the stove, heat on low until ready to serve. Alternatively, you can microwave the queso in a covered heat-safe bowl for about 1 minute, stirring occasionally. For a thinner consistency, add hot water as needed.
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