How to: Jalapeño VEGAN queso; filled with a base of soaked cashews, nutritional yeast, roasted jalapeños and Califia Farms almondmilk. Creamy + dairy free. Dip with your favorite chips, guac and pico de gallo. This will also work perfectly as a spread on sandwiches or even pasta!
- 1 cup cashews
- 2 jalapeños
- 2 red tomatoes
- 1⁄2 white onion
- 1/4th cup nutritional yeast
- 1⁄2 of one large potato
- a little over 1/4th cup shredded carrots
- 1⁄4 tsp chili powder
- 1⁄4 tsp cumin
- 1⁄4 tsp garlic
- 1⁄4 tsp sea salt
- 1⁄4 tsp red pepper flakes
- 1⁄4th cup Califia Unsweetened Almondmilk
Toppings + Garnish
pico de gallo, guacamole, cilantro, chopped tomatoes, tortilla chips
Start by heating up a pan with water until it boils, add in your cashews and let simmer until the cashews are soft. Strain and set aside. (you can also soak your cashews overnight with water, you just need them softened!)
In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.
Keep up with me on Instagram at @lindseyeatsla!