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