The next time I make this vegan cashew Queso I promise I’ll take pictures.

This is adapted from the “Vegan Mexican Cheese (Three Ways)” spread at the Minimalist Baker website.

The spread:

• 4 cups soaked raw cashews
• 6 Tbsp nutritional yeast
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp crushed red pepper
• 2 tablespoons pickled jalapeno slices with their juice
• 1/2 cup medium salsa
• 1/2 cup coconut water (I might try 3/4 cup)
• 1/2 cup hemp milk

I had more than the stated amount of Cashews from the original recipe – about 4 cups soaked, and I had no peppers, so the measurements below are an estimate and should be adjusted to taste. I also found that I needed more liquid to keep the combination moving in the blender and I might start with more liquid next time.

I thought the finished product could have been a little spicier, but Caleb, my 11 y.o. thought it was just fine. When serving I intend to add some hot water to thin it out, but it is currently the consistency of a nut butter or slightly melted Velveeta(R).

To serve, we blended with hot water and added salsa for dipping. It was super-tasty.