This vegan smoky cashew queso comes together in less than 10 minutes and can be used as a stand-alone cheese dip or drizzled on a pile of plant-powered nachos.
Prep Time5 minutesmins
Cook Time5 minutesmins
Servings: 6
Author: Ashley
Ingredients
½cupraw cashews (soaked for two hours if not using a high-speed blender)
1cupfiltered water
¼cupchopped roasted red peppers
¼cupnutritional yeast flakes
1tablespoonplus 1 teaspoon arrowroot starch
1tablespoonapple cider vinegar
1tablespoonchipotle pepper in adobo sauce (about 1 small pepper*)
1teaspoonsmoked paprika
1teaspoonsea salt
Instructions
Add all ingredients to a high-speed blender, and blend on high for two minutes, or until completely smooth.
Pour the mixture into a medium saucepan. Whisk constantly over medium heat for 3 to 5 minutes, or until the mixture thickens into a drizzle-able nacho cheese sauce consistency. Do not overheat (arrowroot loses its thickening power if overheated).
Remove from the heat and serve.
Notes
*If you're sensitive to spicy things, cut open the pepper and scrape away the seeds before adding it to the blender.