🥘 Ingredients
- raw cashews 1 cup
- good-quality creamy vegan yogurt ½ cup
- mild/medium salsa ½ cup
- nutritional yeast 2 tbsp
- drained pickled jalapeños 2 tbsp
- pickled jalapeño brine 2 tbsp
- water 2 tbsp
- ground cumin 1 tsp
- chili powder ½ tsp
- smoked paprika ½ tsp
- Freshly
- Kosher
📝
For mild heat, omit the pickled jalapeños and brine. Have more leftovers? This queso is freezer-friendly for up to 3 months. To thaw, transfer to the fridge overnight. Once it’s thawed, add the queso to a high-powered blender to bring it back to the desired consistency, adding a splash of broth or plant milk as needed to thin.
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1Prepare: raw cashews , good-quality creamy vegan yogurt , mild/medium salsa , nutritional yeast , drained pickled jalapeños , pickled jalapeño brine , water , ground cumin , chili powder , smoked paprika , Freshly cracked black pepper, Kosher salt or sea salt to taste.
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2Soak the cashews: If you have a high-powered blender, you can cover the cashews with boiling water in a bowl and soak for 10-15 minutes . If you don’t have a high-powered blender, add your cashews to a saucepan, cover with water, and bring to a boil. Boil for 15 minutes.
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3While the cashews soak, add the following ingredients to a high-powered blender or food processor: yogurt, salsa, nutritional yeast, pickled jalapeños with brine (if using), water, cumin, chili powder, smoked paprika, and lots of pepper.
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4Once soaked, drain the cashews and rinse with fresh water. Add to the blender.
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5Blend until thick, creamy, and smooth, scraping down the sides as you go. Taste for seasonings, adding salt to taste, more pickled jalapeños for tangy heat, or more nutritional yeast for cheesy flavor.
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6Store the queso in a sealed, labeled jar in the fridge for about 1 week.