Amazing 10-Minute Mexican Cheese (3 Ways)

By Vegiegail

Ingredients

• FOR THE SHAKEABLE:
• 3/4 cup raw cashews
• 3 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp chili powder
• FOR THE SPREAD:
• 1 1/2 cups raw cashews
• 3 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• pinch chili powder
• 1 chipotle in adobo with a little sauce (or sub salsa or your favorite hot sauce)
• 1 Tbsp olive or grape seed oil (optional, for blending)
• FOR THE QUESO:
• 1 cup of the spreadable + hot water

Details

Servings 1
Adapted from minimalistbaker.com

Preparation

Step 1

To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved (see photo). Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.
To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.
To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, spread, or topper for burritos, nachos, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.