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Cashew Queso

North American · 20 min · Easy · 8 portions

Cashew Queso

Pourable, molten and properly cheesy, with enough jalapeno to keep it interesting. It sets as it cools and loosens again with a splash of water.

~120 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free
Plan it:

Method

  1. 1

    Soak the cashews

    ⏱ 15 min

    Cover the cashews with boiling water and leave them for fifteen minutes, then drain. Skip this and the queso stays gritty no matter how long you blend it.

  2. 2

    Blend smooth

    ⏱ 3 min

    Blend the drained cashews with the water, nutritional yeast, smoked paprika, turmeric, garlic powder and lime juice until completely smooth. Give it longer than feels necessary.

  3. 3

    Warm it through

    ⏱ 5 min

    Pour into a saucepan and warm over a low heat, stirring, until it thickens to the consistency of pouring cream. It will keep tightening, so stop early.

  4. 4

    Finish

    Stir through the salsa and jalapenos off the heat, and season. Serve warm.

Notes

It sets solid in the fridge. Reheat gently with a splash of water and it comes straight back.

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