Chef notes
Queso is one of my all-time favorite snacks and I love this recipe because it's totally creamy, spicy and savory ... and it's totally vegan! Soaked cashews give this dip its velvety consistency while a roasted jalapeño gives it a smoky kick.
Technique tip: You can soak cashews overnight in room-temperature water or (if you’re impatient like me) you can use the flash-soaking method. Just boil some water and pour it over the cashews. Let them sit in the hot water off the heat for 1 or 2 hours.
Ingredients
- 1 jalapeño
- Extra-virgin olive oil
- 1 cup raw cashews, soaked
- 2 garlic cloves, smashed
- ½ cup nutritional yeast
- ½ cup vegetable broth, plus more if needed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Tortilla chips, for serving
Preparation
1.Preheat the oven to 400°F. Place the jalapeño on a small parchment-lined baking sheet and drizzle generously with olive oil to completely coat pepper. Roast the jalapeño for 10 to 15 minutes, until tender and the skin begins to blacken. Remove baking sheet from the oven and set aside to cool. For a less spicy queso, remove the ribs before using.
2.Drain soaked cashews and add to a high-speed blender or a food processor. Add the garlic, nutritional yeast and roasted jalapeño (stem removed). Add vegetable broth and blend until the mixture is completely smooth. If a thinner consistency is preferred, add a few extra splashes of broth and blend again.
3.Taste queso and season with salt and pepper as needed. Blend again and transfer mixture to a serving bowl.
4.Serve immediately with your favorite tortilla chips.
