VEGAN QUESO

VEGAN QUESO

I love Mexican food and I love chips and dip, so I knew I needed to try this. I am so grateful for cashews because this is so creamy and tastes like real cheese. Serves 4.

INGREDIENTS:

1 (8 OZ) can of Rotel Original Diced Tomatoes & Green Chilies
1 C raw cashews
2 tsp JF Spicy Salt
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp turmeric
1/2 tsp cobanero chili
1/4 C nutritional yeast
1/2 Tbsp distilled white vinegar
1 C water

PROCESS:

Drain the can of Rotel and reserve the liquid. In a large pot, combine the liquid from the Rotel and the raw cashews. Season with JF Spicy Salt, cumin, onion powder, garlic powder, chili powder, turmeric, and cobanero chili. Bring this to a boil and then let simmer for 10 minutes. In a blender, combine 2 Tbsp of the Rotel Tomatoes, nutritional yeast, distilled white vinegar, and water. Add in the cashew mixture from the pot and blend until smooth. Pour into a bowl and mix in the rest of the Rotel Tomatoes. Use this for a chips and dip appetizer or as the cheese sauce for nachos.
 
Recipe adapted from The Food Network.
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