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 (8oz) can of diced tomatoes & green chilies
1 cup raw cashews
2 tsp JF Spicy Salt
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
½ tsp chili powder
½ tsp turmeric
½ tsp cobanero chili
¼ cup nutritional yeast
½ Tbsp distilled white vinegar
1 cup water

PROCESS:

Drain the can of diced tomatoes and add the liquid to a large pot with your raw cashews. Season with JF Spicy Salt, cumin, onion powder, garlic powder, turmeric, chili powder, and cobanero chili. Bring this to a boil and then let simmer for 10 minutes. In a blender, combine 2 Tbsp of the diced 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 diced tomatoes. Use this for a chips and dip appetizer or as the cheese sauce for nachos.
 
Recipe adapted from The Food Network.