Description
Cashews form the base of this creamy vegan green chili queso. It’s perfect as a vegan appetizer with tortilla chips or served alongside your favorite tacos, burritos, or rice and beans. Once the cashews get a soak in boiling water, this vegan queso comes together quickly thanks to the use of a high speed blender.
Ingredients
- 1 cup raw cashews
- 1 4–ounce can green chilis
- 1/2 cup warm water
- 1/4 teaspoon garlic powder
- 1 tablespoon white miso paste
- 2 tablespoons nutritional yeast
- 1/2 a lemon, juiced
- 1/2 teaspoon smoked paprika, plus more for garnish
- 1 tablespoon virgin coconut oil, room temperature
- 1 teaspoon white vinegar
- sea salt, to taste
Instructions
Place the cashews in a large bowl and cover them with just-boiled water. Allow them to soak for 30 minutes. Drain and rinse the cashews
Add the soaked cashews to a high speed blender along with 1 teaspoon of the liquid from the can of green chilis, 1/2 cup of warm water, the garlic powder, the miso paste, the nutritional yeast, the lemon juice, the smoked paprika, the coconut oil, the white vinegar, and sea salt to taste. Blend until smooth.
Add the queso mixture to a pot along with 3 tablespoons of the green chilis. Gently warm the queso over low, stirring constantly. If the queso thickens too much for your liking, add a splash of water as needed.
Serve the queso warm. Top with a sprinkle of smoked paprika and a spoonful of green chilis if desired.
Notes
- You can use hot or mild green chilis depending on what level of spice you like.
- You can add in even more heat with a few dashes of your favorite hot sauce.
- Prep Time: 5 minutes
- Soaking Time: 30 minutes
- Cook Time: 10 minutes
- Category: appetizer