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!

Modified

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