03/15/2019
Creamy Cashew Queso...and here it is! This would also make a delicious and healthy sauce for some Chili-Mac with gluten-free pasta 😋.
We topped this queso with homemade salsa and finely chopped cilantro, but diced roasted red peppers and pickled jalapeños would also be great additions.
This has a little heat to it...nothing crazy but it’s definitely there 😉. You can always reduce the Sriracha if you’re not a fan of spicy.
CHEF JON’S CREAMY CASHEW QUESO
(Makes about 3 cups)
1 Tbsp high heat organic sunflower oil (you could use a little veg broth instead - this is just for sautéing)
1/2 medium onion, diced
1 medium Russet potato, peeled and grated
4 cloves garlic, crushed or minced
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp cumin powder
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp sea salt
1 cup raw cashews
1 1/2 cups water
1/4 cup nutritional yeast
2 Tbsp sun-dried tomatoes (rinsed first if packed in oil)
2 tsp hot sauce (we used Sriracha)
1 tsp white wine vinegar
Juice from 1/2 lime
Toppings:
tomato salsa and finely chopped cilantro
• In skillet over medium-high heat, sauté onions in oil til translucent. Add in salt, paprika, garlic powder, onion powder, chili powder, cumin, minced garlic and potatoes and stir constantly for one minute.
• Add in the cashews and water and simmer till potatoes and cashews are soft.
• Transfer to a blender and add sundried tomatoes, hot sauce, nutritional yeast, and vinegar and blend till smooth. (We used a nutribullet to get the queso extra smooth.)
• Return to pot, stir in juice from 1/2 lime, and heat on low to desired serving temp.
• Ladel into bowl(s) and top with salsa and cilantro. roasted red peppers. Serve with organic corn chips. Enjoy! 💚