Vegan Cheese Queso
Creamy vegan queso with a nice, spicy kick!
INGREDIENTS
- 2 cups (300g) Raw Cashews (soaked overnight or boiled for 10 minutes and rinsed first if you don't have a high speed blender)
- 1 tsp Crushed Garlic
- 1/2 cup (30g) Nutritional Yeast
- 1 tsp Salt
- 1/4 tsp cayenne pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 cup (120ml) Canned Chopped Tomato
- 4 Tbsp Sliced Pickled Jalapeños
- 1 cup (240ml) Vegetable Stock (add hot if you are planning to serve warm dip right away)
Put all ingredients into a high speed blender or food processor and blend until very smooth. Refrigerate up to 2 weeks.
Happy eating!
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