Ultimate Vegan Queso
This queso is perfectly cheesy, spicy, creamy, and chunky!
Ingredients
- 3/4 cup cashews raw, unsalted
- 1 medium russet potato
- 1 cup low sodium vegetable broth
- 1 tbsp lemon juice
- 1 cup coconut milk full fat, unsweetened, canned
- 4 oz chopped mild green chiles (one can)
- 10 oz tomatoes and green chiles (one can)
- 5 cloves garlic
- 1/2 cup sliced pickled jalapenos
- 3 tbsp pickled jalapeno juice
- 1/4 tsp turmeric
- 1 tsp salt
Instructions
- Soak the cashews overnight, or boil for 15 minutes and let sit for 1 hour.
- Wash, peel, and boil the potato until fork soft. Peel the garlic cloves.
- Put the pickled jalapenos and the 10-oz can of tomatoes and chiles off to the side. Add all of the remaining ingredients to a high-powered blender and blend until smooth.
- Transfer to a saucepan. Add the pickled jalapenos and can of tomatoes and chiles, and stir to combine. Bring to a simmer and cook until it reaches your desired consistency, stirring constantly.
- Taste and adjust flavors as needed. Serve with homemade tortilla chips. Enjoy & share!
Nutrition
Calories: 215kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 749mgPotassium: 494mgFiber: 2gSugar: 3gVitamin A: 357IUVitamin C: 17mgCalcium: 48mgIron: 4mg
Tried this recipe?Let us know how it was!