VEGAN QUESO
Raw cashews are transformed into a creamy and flavorful dairy-free queso that'll cure all your cravings.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a fine-mesh sieve over a large liquid measuring cup. Pour the tomatoes and green chiles into the sieve and press with a spatula to squeeze out all the liquid (about 1/2 cup). Put the tomatoes and green chiles into a small bowl and set aside.
- Combine the reserved liquid, cashews, cumin, garlic powder, onion powder, chili powder, turmeric, cayenne, 1 teaspoon salt and 3/4 cup water in a 9-inch skillet over high heat. Bring to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, until the cashews are tender, about 10 minutes.
- Transfer the mixture to a high-powered blender. Add the nutritional yeast, roasted red peppers, vinegar, hot sauce, 2 tablespoons of the reserved tomatoes and green chiles and 1 cup water. Blend until smooth and creamy, scraping down the sides of the blender as needed.
- Transfer the mixture back to the cast-iron skillet. Heat gently over low heat, stirring occasionally, until thickened and scoopable, about 10 minutes.
- Garnish with the remaining tomatoes and green chiles, the jalapenos and cilantro.
- Serve with tortilla chips.
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ilyas Official
[email protected]I'm adding this recipe to my must-try list.
M,S Abbasi
[email protected]This recipe is a game-changer for vegan Mexican food.
christina schaller
[email protected]I can't wait to try this recipe. It looks delicious.
Abdul Razzaq butt
[email protected]This queso is a must-try for any vegan or cheese lover.
Johannes Nicholaas
[email protected]I'm so glad I found this recipe. It's the perfect addition to my vegan cookbook.
Mistar Gorkhali
[email protected]This queso is so good, I could eat it every day.
Umer Faizan0
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Natasha Ngwenya
[email protected]I'm not vegan, but I love this queso. It's so creamy and flavorful, I can't tell the difference.
Sabira Shakya
[email protected]This queso is a lifesaver for busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Didar Miah
[email protected]I love this recipe! It's so versatile. I've used it to make quesadillas, tacos, and burritos.
Mahreen Naveed
[email protected]This is the best vegan queso I've ever had. It's so easy to make, and it tastes just like the real thing.
Nile Akhas
[email protected]I made this queso for a party, and it was a huge success. Everyone loved it, even the people who aren't vegan.
Alex Auchen
[email protected]I followed the recipe exactly, and it turned out perfectly. The queso is smooth and creamy, with just the right amount of spice.
NOBIXNOOB
[email protected]This recipe is a game-changer for me. I'm lactose intolerant, so I've been missing out on queso for years. But now I can enjoy it again, thanks to this recipe.
Ofori Mubarak Fortune
[email protected]I've made this queso several times now, and it's always a hit. My friends and family love it, and they can't believe it's vegan.
Jennifer Ifeoma
[email protected]This vegan queso is amazing! It's so creamy and flavorful, and it's the perfect addition to any Mexican-inspired dish. I especially love it on tacos and burritos.