Appetizers
Cashew Queso
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US
Metric
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Servings: cups of Cashew Queso |
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
Instructions
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Melt the coconut oil on a large frying pan over medium high heat.Â
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Add in the onion and jalapeno and cook about 3 minutes to soften.Â
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Add in the garlic, and cook another 5 or so minutes until everything is softened but hasn’t really started to brown on the edges.Â
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Add in the potato and cashew and cook another 3 minutes to lightly toast.Â
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Add in the milk, water, and paprika and bring to a simmer. Simmer about 10 minutes until the potatoes are softened.Â
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Pour the mixture into a high powered blender. Add in the nutritional yeast, hot sauce, and jalapeno juice. Turn the blender on high and blend for about 5 whole minutes until the mixture comes together to form a smooth sauce. You can add a few splashes of milk or water if it seems too thick.Â
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Serve with plantain chips or use it in a recipe.Â
Ingredients
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Instructions
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