Creamy Vegan Cashew Queso
I love cashew queso — and in an attempt to help the inflammation my body feels, I’ve started trying to go a little lighter on the dairy. Having a vitamix made me super excited to try my favorite Mexican alternative since I had heard that you don’t have to soak the cashews beforehand — and that rumor is correct! In less than 5 minutes I had delicious, dairy and gluten free Mexican goodness to use as a dip, on eggs, atop salads, etc. Plus it’s delicious if you dip fresh veggies in! Yum!
Creamy Vegan Cashew Queso
5 minutes - 4-6 servings
1 cup water
1/4 cup raw unsalted almonds
1 cup raw, unsalted cashews
1.5 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp crushed red pepper
1 tsp salt
2 tbs lemon juice
4 tbs nutritional yeast, SA friends, I used this one
Add all ingredients to your high powered blender, starting with the liquids (if you don’t have a high powered blender, simmer the nuts for 2-3 hours until extremely soft).
Blend on high until smooth. Taste and adjust seasonings to your liking.
If you’re using a vitamix, I start on 1 and turn the power to 10 and blend for 2-3 minutes until smooth.