Cashew Queso*Oil-Free Option *Soy-Free *Gluten-Free
This makes a ton of queso. Perfect for putting in a crock pot to keep warm at a get together. It’s also pretty awesome to stir in a can (or two) of your favorite vegan chili. You can also pack it up in Jars and keep it refrigerated (or frozen) until you are ready to use it. Or…simply cut the recipe in half and you will still have plenty of queso to last for several dip and chip sessions. If you want to save time, you can stir in some of your favorite salsa at the end, instead of chopping up all of those fresh veggies.
1 1/2 pounds (24 ounces, or 681 g) peeled red potatoes, cubed
2 cups (224 g) cashews, soaked overnight or boiled, rinsed and drained
1 cup (235 ml) vegetable broth (for dip, add more for sauce)
1/4 cup (30 g) nutritional yeast
1/4 cup (60 ml) vegetable oil, optional
2 tablespoons (30 ml) lime juice
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 to 1/2 teaspoon chipotle powder (or cayenne) to taste
3/4 teaspoon ground cumin
1 cup (252 g) finely diced tomatoes
1/2 cup (50 g) finely diced green onion
1/2 cup (80 g) finely diced red onion
1 whole fresh jalapeno, finely diced (you can leave in, or take out the seeds, your preference)
Salt and pepper to taste
Add potatoes to a large pot of water and bring to a boil.
Boil until very tender. Drain.
Add boiled potatoes, and the rest of the ingredients, through the cumin, to a blender and puree until silky smooth. Add additional vegetable broth to get to your desired consistency; Less for dip or more for sauce.
Stir in remaining ingredients.
Store in an airtight container until ready to use. (up to 2 weeks in the refrigerator and indefinitely in the freezer.)
To use, add desired amount to a microwave safe dish and heat on high in 30 second intervals, stirring in between, until warmed through.
Place in a pot and heat over low heat, constantly stirring, until warmed through.
Add to a crockpot, heat to desired temperature, then switch to low or keep warm.
Yield: about 5 cups (1175 ml)