Cashew Queso

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Servings: 4 Prep: 10 min Cook: 240 min Dairy Free Gluten Free Vegan Blender High Powered Blender Stovetop Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

1 cup raw cashews 1 tablespoon cilantro, optional 1 cup water, plus more to soak 1 teaspoon minced garlic 2 tablespoons nutritional yeast ½ teaspoon cumin 1 teaspoon smoked paprika ½ teaspoon sea salt, plus more to taste 2 tablespoons salsa 4 ounces tortilla chips

Instructions

1. Place cashews in a bowl and cover with water. Cover and leave to soak for 4 hours or up to overnight. If you have a high-powered blender, you can skip the soaking step.

2. Drain water and rinse cashews. Chop cilantro.

3. Heat water on the stove to hot, but not boiling. Hot tap water will work as well.

4. Pour cashews, hot water, and remaining ingredients, except tortilla chips, into blender.

5. Blend until smooth and creamy. In a high-powered blender it will take about 1 minute, but a little longer in a standard blender.

6. You can heat the queso in a sauce pan over medium-low heat, if desired.

7. Place queso in a serving bowl. Sprinkle with cilantro and serve with chips for dipping.

8. Leftover queso can be stored in an airtight container in the fridge for up to 5 days.