Vegan Queso with Green Chiles
Vegan Queso Dip with Green Chiles combines all there is to love about hot queso in a creamy, dairy-free dip. Better than any store-bought plant-based queso!
Servings: 6
Equipment
- High Power Blender
- Small saucepan
Ingredients
- 1 cup raw cashews
- 2 cups unsweetened cashew milk
- 2 tsp. corn starch
- 1 (4-oz.) can diced green chiles
- 1/4 cup nutritional yeast
- 1 tsp. granulated garlic
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
Instructions
- Place cashews in a bowl and cover with 2 cups of boiling water. Let sit for 1 hour.Drain water and transfer cashews to a high-power blender.
- Add cashew milk to blender with cashews and blend for 60 to 90 seconds, until smooth. Transfer 1/2 cup of cashew mixture to a small bowl and whisk in corn starch.Pour remaining cashew mixture into a medium saucepan and bring to a boil over medium-high heat, whisking often to avoid burning. Right before reaching a boil, whisk in reserved corn starch mixture. Boil, whisking constantly, until thickened, about 1 minute.Remove from heat and stir in green chiles, nutritional yeast, garlic, salt, cumin, and cayenne. Taste and adjust seasonings as needed (you may want a pinch more salt or extra spice from cayenne).
- Serve warm with tortilla chips, or spoon over tacos, enchiladas, or nachos.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days. Rewarm queso in a small saucepan over medium heat, or warm individual portions in the microwave. You can also enjoy leftovers chilled.
Nutrition
Serving: 0.33cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 1.5g | Sodium: 525mg | Fiber: 1.5g | Sugar: 2g