Notes
I prefer a plain vegan yoghurt instead of a coconut one for this recipe. Serve with nachos, quesadillas, tacos.
Ingredients
- 1 cup (~130g) raw cashews
- ½ cup (~112g) vegan coconut yogurt ((unsweetened, plain))
- ½ cup (~120g) of your favorite salsa
- 2 tbsp water
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- Several cracks of freshly cracked black pepper
- 2 tbsp nutritional yeast
- 2 tbsp pickled jalapeños
- 2 tbsp pickled jalapeño brine
- Kosher salt or sea salt (to taste)
Instructions
- Add the raw cashews to a saucepan. Cover with water and bring to a boil. Boil for 15 minutes. Drain the soaked cashews. Alternatively, you can soak the cashews in cool water overnight.If you have a high-powered blender like a Vitamix, you can soak the cashews in boiling water for 15-30 minutes.
- Add the drained cashews to a high-powered blender. Add the yogurt, salsa, water, cumin, chili powder, paprika, black pepper, nutritional yeast, pickled jalapeños, and pickled jalapeño brine. Blend until thick, creamy, and smooth. Taste for seasonings, adding salt as needed.Note: the pickled jalapeños are decently salty, so I don't add much salt, but if you skip them, be sure to add salt (1/2 to 1 teaspoon kosher salt).
- To serve warm, add the queso to a small saucepan and gently heat over low heat, stirring occasionally, for 8 minutes. If it seems too thick, add a splash of plant-based milk or water and stir to incorporate.