Description
Cashews form the base of this vegan green chili queso. Serve it warm with your favorite chips or alongside tacos!
Ingredients
Units
Scale
- 1 cup raw cashews
- 1/4 tsp granulated garlic/garlic powder
- 1 tbsp mellow miso (I use chickpea miso)
- 2 tbsp nutritional yeast
- juice of 1/2 a lemon
- scant 1/2 tsp smoked paprika, plus more for garnish
- 1 tsp juice from the canned green chilis
- 1 tbsp coconut oil
- 1 tsp plain/white vinegar
- pinch of sea salt
- hot sauce as needed (optional)
- 1/2 cup warm water, plus more as needed to thin
- 3 tbsp canned green chilis (I like using Hatch chiles)
Instructions
Place the cashews in a large bowl and cover them with boiling water. Allow them to soak for about 30 minutes. Drain and rinse the cashews, then add them to a blender along with all of the ingredients except for the green chiles. Blend this mixture until it is smooth. Add the queso mixture to a pan with the green chiles and heat it gently over low heat, stirring constantly. If it thickens too much for your liking, add water as needed. Serve the queso warm with a sprinkle of smoked paprika.
Makes about 1 1/2 cups of queso.
Notes
- You can use hot or mild green chiles depending on what level of spice you like. Or, you can add in heat with a few dashes of hot sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: dip