Ingredients

  • 1/3 cup coconut oil
  • 1/4 cup diced onion
  • 1/4 cup diced jalapeno
  • 1 clove garlic, sliced in half
  • 1/2 cup diced yukon or russet potato
  • 1 cup roasted cashew pieces
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1 teaspoon paprika
  • 1 tablespoon nutritional yeast
  • 1 teaspoon hot sauce
  • 1 tablespoon liquid from pickled jalapeno jar
2 Servings
Course Appetizers
Servings 2 cups of Cashew Queso