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–+ servings
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Ingredients

Cashew Queso

  • 4 fluid ounces coconut oil
  • 9–10 garlic cloves peeled and left whole
  • 1 cup yellow onion finely chopped
  • 3 cups red bell pepper seeded, stemmed and finely chopped
  • ½ teaspoon ground paprika
  • ½ teaspoon chili powder
  • ½ teaspoon cumin seed toasted and ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2½ tablespoons chipotles in adobo
  • 1 cup sun-dried tomato
  • 5 cups water
  • 1½ cups raw cashews
  • 2 tablespoons kosher salt
  • ⅔ cup nutritional yeast
  • Optional: 1 jalapeño sliced
  • Optional: Fresh cilantro leaves chopped

Red Pepper Relish

  • 1 tablespoon raw sugar
  • 1 tablespoon apple cider vinegar
  • ¾ cup roasted red peppers
  • ¼ medium-sized shallot peeled and finely chopped
  • 1 pinch kosher salt

Directions

To prepare Cashew Queso:

  • In a large pot such as a Dutch oven, add coconut oil and garlic cloves, onions, peppers. Sweat the vegetables until soft and translucent.
  • Add spices, chipotles, sun-dried tomatoes and cook for 3 minutes.
  • Add water, cashews and salt. Simmer for 30 minutes. Stir in nutritional yeast.
  • In small batches in your blender, blend until smooth and creamy.
  • Strain through a sieve.

To prepare Red Pepper Relish:

  • Drain roasted red peppers and finely dice.
  • Mince shallots and fold into diced red peppers.
  • Bring sugar, salt and vinegar to boil in a small pan, until sugar is dissolved.
  • Pour over pepper and shallot mixture and let it cool in the refrigerator until ready to use.

Assembly

  • Heat queso in a small saucepot or in a microwave-safe dish.
  • Garnish queso with red pepper relish, jalapeño slices and cilantro leaves.
  • Serve with tortilla chips or sliced veggies.