The Easiest and Best Vegan Cashew Queso

Serves 4-8

Ingredients

1 cup raw unsalted cashews
3 medium garlic cloves, peeled
½ cup pickled jalapeños
3 tbsp brine from pickled jalapeños
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp tomato paste
3 tbsp tapioca starch* (optional)
3 tbsp nutritional yeast
½ tsp salt
¼ tsp onion powder
¼ tsp smoked paprika
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp cayenne pepper
¼ tsp turmeric powder
¼ tsp chipotle seasoning
1 - 1½ cups hot water

Note: The tapioca starch is optional if you have it on hand. It will make the queso more stretchy and gooey. 

Recipe

1. Place cashews and garlic cloves in a medium-sized pot. Cover them with water, ensuring the cashews are fully submerged. Bring the water to a boil over medium-high heat. Boil for 15 minutes, or until the cashews are softened and the garlic is tender.

2. Once boiled, drain the cashews and garlic using a fine-mesh strainer or colander.

3. Place the softened cashews and boiled garlic cloves into a high-powered blender.

4. Add the rest of the ingredients into the blender, starting with 1 cup of hot water. Add more water if the mixture is too thick. Blend on high speed for approximately 2 minutes, or until the mixture is completely smooth and creamy.

5. Taste the queso and adjust the seasoning according to your preference.

6. The queso will be warm due to the hot cashews and water. Serve immediately as a dip, sauce, or topping for your favorite dishes. Alternatively, transfer the queso to an airtight container and refrigerate. It can be stored in the refrigerator for up to a week. When ready to use, reheat gently on the stovetop or in the microwave until warm and creamy.

Once heated, enjoy your homemade vegan cashew queso with chips, veggies, or any dish of your choice. Get creative and experiment with different serving ideas to suit your taste preferences.