Plus, it’s oil-free for those of you avoiding oil, yet it remains ridiculously creamy thanks to the soaked cashews. My version is easy, requiring just 7 ingredients and a little over 1 hour to make. However, after a trip to one of my favorite Portland eateries – Prasad – my friend Jeanette ordered their roasted jalapeño queso and insisted I try it. Things haven’t been the same since. Sprinkle some of the diced yellow pepper and kale over the chips and drizzle on a generous amount of cashew cheese sauce.
Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water.
I’ve made vegan queso before, both from eggplant and from a semi-classic “roux” of garlic, oil, starch, and almond milk. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes. Our version is not traditional, but is inspired by the creaminess and heat of chile con queso. Use immediately or store in the fridge up to 5 days. Feel free to add more water as needed to loosen to desired consistency. Throw all ingredients into a high-speed blender and puree until thick and smooth. Soak cashews in water for a minimum of two hours.
#CASHEW CHEESE RECIPE NACHOS HOW TO#
You can learn more about the history and differences here. How To Make Dairy-Free Vegan Cheese Sauce. While queso fundido is typically made with soft white cheeses, chile con queso is usually made with more processed American cheeses. Though you may find chile con queso at some Mexican restaurants in the US, it’s much different than the authentic Mexican queso (called queso fundido) that likely inspired it. It’s believed to have originated in Texas in the early 1900s ( source). Queso, also called chile con queso, is a melty, cheesy dip that’s typically served alongside tortilla chips.
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