This vegan queso is so good it’s hard to decipher from the original. Made with cashews in place of
cheese, it’s awesome with far more than chips. Drizzle the “cheesy” sauce inside a burrito or over
nachos, tacos, or baked potatoes.
Ingredients
- 2 c. raw cashews (10 oz.)
- 3 1/2 tsp. chile powder, divided
- 4 tsp. chipotle en adobo sauce, divided
- 1 garlic clove
- 1 tsp. nutritional yeast
- 1 tsp. onion powder
- 1/2 tsp. ground turmeric
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1 1/2 c. boiling water, plus more as needed
- Kosher salt
- 2 tbsp. extra-virgin olive oil
- 1 c. fresh or frozen corn (thawed if frozen)
- 1/2 jalapeno, thinly sliced
- Cilantro leaves, for garrnish
- Tortilla chips, for serving
Instructions
Steps:
- Combine cashews, 2½ teaspoons of chile powder, 1 tablespoon of the chipotle sauce, garlic,
nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour the
boiling water into the carafe. Cover and blend on high until smooth, about 1 minute. Season with salt,
adding extra water a tablespoon at a time as needed to thin to a thick, queso-like consistency, blending
after each addition. Transfer the queso to a serving bowl. - Heat oil in a medium skillet over medium-high. Add corn and cook, stirring, until lightly charred, 1 to 2
minutes. Remove from heat and stir in the remaining teaspoon of chile powder and the remaining
teaspoon of chipotle sauce. Spoon the corn over the queso, top with jalapeño and cilantro, and serve
with tortilla chips.
