This vegan Cashew Queso takes 5 minutes to make with pantry ingredients in one container! It's cheesy and creamy with a hint of heat making it a perfect addition to your Mexican-inspired dishes. Add a healthy drizzle over sheet-pan nachos, enchiladas, tacos, burritos and tostadas - or enjoy as a dip with tortilla chips and guacamole.
Yields about 1 1/2 cups
1 cup raw cashews* (see note)
1 cup boiling water
1 (4 ounce) can diced green chiles, mild
2 Tbsp Frank’s Original Red Hot (or less if sensitive to a little spiciness)
3 Tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
¼ tsp turmeric powder
1/4 tsp sea salt, or to taste
8 twists freshly ground black pepper
To a high-speed blender, add all the ingredients. Combine until smooth and creamy, about 1-2 minutes.
Taste and adjust seasonings - adding more Frank’s for heat, and salt for saltiness.
*NOTE: If you don’t have a high-speed blender, soak the cashews in hot water for one hour. Blend all ingredients in a food processor or blender until smooth and creamy, about 4 minutes or so.