Queso - Vegan

By tammy1365

Ingredients

• 1 cup raw cashew
• 1 tablespoon olive oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 serrano pepper, or jalapeño pepper, seeded and sliced
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup vegetable stock
• 1/3 cup nutritional yeast
• salt, to taste
• black pepper, to taste
• 1 cup non-dairy milk
• fresh cilantro, to garnish
• tortilla chip, to serve

Details

Servings 2
Adapted from tasty.co

Preparation

Step 1

tortilla chip, to serve

Add cashews to a small bowl and cover with boiling water and soak for 1 hour.

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.

Add carrots and chiles. Continue to cook for an additional 3-4 minutes, or until the onions are translucent and the chiles are tender.

Add cumin and chili powders, and stir well to coat the vegetables.

Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.

Once the carrots are tender, transfer to a blender.

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.

Pour mixture into a shallow bowl or serving dish.

Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips.

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