Vegan Queso
Ingredients
- 1/4 cup cashew pieces
- 1 cup water
- 1 tablespoon avocado oil
- 1 clove garlic
- 1/2 cup yellow onion
- 1 jalapeño, seeded
- 1 carrot
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/8 teaspoon ground turmeric
- 1 cup low sodium vegetable broth
- 1/2 pound gold potatoes
- 2 teaspoons nutritional yeast
- 1 tablespoon lime juice
- 1/2 cup pico de gallo
- Tortilla chips
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Instructions
- In a small bowl, pour the boiling water over the cashews. Set aside.,Simply Recipes / Coco Morante
- In a 3-quart saucepan, heat the avocado oil over medium heat. Add the garlic, onion, jalapeño, and carrot, and sauté, about 4 minutes—the garlic and onions should begin to get a little bit browned and toasty, but you don’t want to let the garlic burn. Add the salt, chili powder, and turmeric and sauté for an additional minute.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- Add the broth and potatoes, bring up to a simmer, and continue to cook over medium heat, uncovered, for 10 minutes, until the potatoes are very tender, and the broth has reduced by about half.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- Add the mixture from the saucepan to a blender carafe. Use a slotted spoon to transfer the cashew pieces to the blender, then add 1/4 cup of the cashew soaking water. Reserve the rest in case you need more to get the blender going. Add the nutritional yeast and lime juice to the blender.,Simply Recipes / Coco Morante,Simply Recipes / Coco Morante
- Blend at high speed for about 1 minute, until the queso is very smooth, adding more of the cashew soaking water if needed (it usually takes an additional 1/4 cup or so for me to get a pourable, nacho cheese-like consistency). Taste for seasoning, adding more salt if needed.,Simply Recipes / Coco Morante
- Transfer the queso to a serving bowl. Top with the pico de gallo. Serve warm, with tortilla chips and more salsa on the side.,Simply Recipes / Coco Morante
Source
Original recipe: View Original