Vegan Nacho Queso

Soaked cashews, almond milk, and nutritional yeast give this blender recipe a creamy, cheesy consistency.

By Robin Asbell | Experience Life

Makes about 2 ½ cups
Prep Time 6 hours (soaking), plus 15 minutes
Cook Time 0 minutes

Ingredients

1 cup raw cashews
Cold water
1 ½ cups unsweetened almond milk
¼ cup avocado oil or olive oil
2 tbs. red miso
2 tsp. freshly squeezed lime juice
2 cloves garlic, sliced
¼ cup nutritional yeast
6 tbs. arrowroot or cornstarch
1 tsp. sea salt
¼ tsp. ground turmeric
2 large jalapeño peppers, finely chopped

Directions

STEP 1

Place the cashews in a bowl and add cold water to cover; let soak at room temperature for six hours. Drain well.

STEP 2

Place the drained cashews, almond milk, oil, miso, lime juice, garlic, nutritional yeast, arrowroot, salt, and turmeric in a blender. Blend on medium-low speed until smooth, then increase the speed to high and blend for four minutes or until the mixture has thickened. Add the jalapeños and pulse to incorporate.

STEP 3

Warm gently on the stovetop if desired, or transfer the queso to a bowl and serve immediately.

STEP 4

Tip: You can keep soaking the cashews in the refrigerator for up to four days; if you don’t get around to making this dip right away, they won’t go bad.

For more recipes you can make in your blender, visit “6 Creative Blender Recipes (That Aren’t Smoothies!)“.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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