Cashew Queso
2 cups of Cashew Queso
2 cups of Cashew Queso
  1. Melt the coconut oil on a large frying pan over medium high heat. 
  2. Add in the onion and jalapeno and cook about 3 minutes to soften. 
  3. 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. 
  4. Add in the potato and cashew and cook another 3 minutes to lightly toast. 
  5. Add in the milk, water, and paprika and bring to a simmer. Simmer about 10 minutes until the potatoes are softened. 
  6. 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. 
  7. Serve with plantain chips or use it in a recipe.