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.
- 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.