Dairy Free Cashew Queso Recipe By Tasty

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DAIRY-FREE CASHEW QUESO RECIPE BY TASTY



Dairy-Free Cashew Queso Recipe by Tasty image

Here's what you need: water, medium garlic cloves, raw cashews, nutritional yeast, ground cumin, chipotle powder, smoked paprika, chili powder, kosher salt, canned diced tomatoes with green chiles, tortilla chip

Provided by Crystal Hatch

Categories     Snacks

Yield 3 cups

Number Of Ingredients 11

2 cups water
2 medium garlic cloves
1 ½ cups raw cashews
3 tablespoons nutritional yeast
1 ¼ teaspoons ground cumin
½ teaspoon chipotle powder
½ teaspoon smoked paprika
1 ½ teaspoons chili powder
1 ¼ teaspoons kosher salt, plus more to taste
½ cup canned diced tomatoes with green chiles
tortilla chip, for serving

Steps:

  • In a small saucepan, bring the water to a simmer over medium-high heat. Add the garlic cloves and blanch for 60 seconds. Remove the garlic, then remove the pot from the heat and reserve the hot water.
  • To a the bowl of a food processor, add the cashews, blanched garlic cloves, nutritional yeast, cumin, chipotle powder, paprika, chili powder, and salt. Starting with 1¼ cups (300 g), add the reserved hot water. Blend on medium-high speed to combine. If the mixture looks too thick and isn't blending well, add another ¼ cup (60 ml) of hot water and continue blending. Add more hot water, 1-2 tablespoons at a time, as needed until the mixture is smooth, silky, and spreadable.
  • Transfer the queso to a serving bowl and fold in the diced tomatoes and green chiles.
  • Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 210 calories, Carbohydrate 15 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams

VEGAN QUESO RECIPE BY TASTY



Vegan Queso Recipe by Tasty image

Here's what you need: raw cashew, boiling water, olive oil, white onion, garlic, carrots, serrano pepper, cumin, chili powder, vegetable stock, nutritional yeast, salt, black pepper, non-dairy milk, chopped fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 16

1 cup raw cashew
boiling water, to cover
1 tablespoon olive oil
½ white onion, diced
2 cloves garlic, minced
2 carrots, sliced
1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
½ teaspoon cumin
1 teaspoon chili powder
1 cup vegetable stock
⅓ cup nutritional yeast
½ teaspoon salt
½ teaspoon black pepper
1 cup non-dairy milk
chopped fresh cilantro, for garnish
tortilla chip, for serving

Steps:

  • Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
  • Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
  • Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
  • Add the cumin and chili powder and stir well to coat the vegetables.
  • Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
  • Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
  • Pour the queso into a shallow bowl or serving dish.
  • Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 812 calories, Carbohydrate 53 grams, Fat 59 grams, Fiber 6 grams, Protein 15 grams, Sugar 16 grams

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