Vegan Queso

Serves 1
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Directions

  1. 1Add 2 cups of cashews to boiling water.
  2. 2Peel and dice the potatoes and carrots.
  3. 3Transfer the diced potatoes and carrots into a separate pot.
  4. 4Add some salt to the pot with potatoes and carrots.
  5. 5Cook the potatoes and carrots on a separate burner for about 15 minutes or until fork tender.
  6. 6Strain the cashews out of the boiling water.
  7. 7Add the cashews into a blender.
  8. 8Add about double the amount of water to the cashews in the blender.
  9. 9Blend the cashews and water to make cashew milk.
  10. 10Strain the cashew milk once more.
  11. 11Add the cooked potatoes and carrots to the blender.
  12. 12Add 1/2 cup of vegan butter to the blender.
  13. 13Add an entire jar of pickled jalapeno brine to the blender.
  14. 14Add pickled jalapenos to the blender.
  15. 15Add 2 tablespoons of apple cider vinegar to the blender.
  16. 16Add an entire cup of nutritional yeast to the blender.
  17. 17Add garlic powder and onion powder to the blender.
  18. 18Add 1 tablespoon of tapioca flour to the blender.
  19. 19Add the prepared cashew milk to the blender.
  20. 20Blend all ingredients until creamy and smooth, it should have the color of a nacho cheese.
  21. 21Pour the blended mixture into a crock pot.
  22. 22Add salt to taste in the crock pot.
  23. 23Finish it off with a can of Hatch diced green chiles.
  24. 24Let it warm up on high in the crock pot.

Ingredients

  • 2 cups Cashews
  • 2 medium-sized Potatoes
  • 2 small-to-medium Carrots
  • Salt
  • 0.5 cup Vegan butter
  • 1 jar Pickled jalapeno brine
  • Pickled jalapenos
  • 2 tablespoons Apple cider vinegar
  • 1 cup Nutritional yeast
  • Garlic powder
  • Onion powder
  • 1 tablespoon Tapioca flour
  • Cashew milk
  • 1 can Hatch diced green chiles

Equipment

PotBlenderStrainerCrock potKnifePeeler

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