Creamy Vegan Queso

• portionen: 1 cup
• aktive zeit: 10 minutes
• gesamtzeit: 10 minutes

Zutaten

1 cup raw cashews (140g or 5oz)

¾ to 1 cup hot water

1 to 2 teaspoons taco seasoning, see our taco seasoning recipe

3 tablespoons nutritional yeast

1 (4-ounce) can chopped green chilies, mild or hot depending on preference

1 tablespoon juice from jar of pickled jalapeños, optional

1 tablespoon chopped pickled jalapeño, optional

Salt to taste

Chips for serving, try homemade tortilla chips

Anweisungen

Make cashew cream: Place the cashews and ¾ cup of hot water into your blender. Blend until it’s very smooth – we’re looking for a smooth, creamy consistency. For safety and to allow steam to escape, leave the top insert out and cover the opening with a clean dishtowel, holding it firmly in place with your hand.

Make vegan queso: To the cashew cream in your blender, add 1 teaspoon of taco seasoning, the nutritional yeast, chopped green chilies, and a tablespoon of jalapeño pickle juice. Blend again until everything is perfectly smooth and combined. If you find the queso is a bit too thick for your liking, blend in a little more water, a tablespoon at a time, until it reaches your desired consistency.

Serve: Taste it, and then season with salt or a bit more taco seasoning as needed. Spoon into a bowl. For an extra pop of flavor and a touch of heat, top it generously with chopped pickled jalapeños.

Nährwertangaben

• Portionsgröße: About 1/2 cup
• Kalorien: 145
• Gesamtfett: 10.6g
• Gesättigtes Fett: 2.1g
• Cholesterin: 0mg
• Natrium: 105.1mg
• Gesamtkohlenhydrate: 9.6g
• Ballaststoffe: 1.8g
• Zucker insgesamt: 1.9g
• Eiweiß: 4.5g