Cool Vegan "QUESO" Dip
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(inspired by Josef Centeno)
Ingredients:
1 cup raw cashews, soaked for 8 hours or overnight in the fridge
1 chipotle pepper in adobo
1/2 -3/4 cup unsweetened almond milk
1/4 cup nutritional yeast
3/4-1 teaspoon Kosher salt
½ teaspoon ground turmeric
for garnish: paprika, snipped chives or cilantro
Make the "queso":
Drain and rinse the soaked cashews, and place in a blender container with the rest of the ingredients. Start with the 1/2 cup of almond milk, adding more if needed to create a smooth consistency. Add more salt, if desired.
Transfer to a bowl, and sprinkle with paprika, chopped chives and/ or cilantro. Serve with corn chips and lots of sliced veggies. Store in the fridge for up to a week.
Makes about 2 cups. YUM!
LESSONS Learned:
1. Make sure to get raw cashews, not the roasted, salted ones.
2. You'll need just one chipotle pepper in adobo. Since I don't use them very often, I freeze the left-overs.
3. You may not be familiar with nutritional yeast, so don't be turned off by the name. This yeast is a popular vegan addition grown specifically to be used as a food product. It has a cheesy, nutty flavor, popular in vegan dishes where you want to mimic dairy cheeses.
4. A high speed blender will make for the creamiest consistency.
5. Use it as a salad dressing too!