Creamy Vegan Queso

Name: Creamy Vegan Queso
Prep time: 5 min
Cook time: 30 min
Total time: 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup cooked potato; 4 cloves garlic; 3/4 cup raw cashews; 1 1/2 cups veggie broth; 1 cup unsweetened cashew milk; 4 ounces chopped mild chiles; 1/2 cup jarred mild pickled jalapenos; 1 tablespoon pickled jalapeno juice; 1 teaspoon cumin; 1 teaspoon sea salt

5 mins prepServes 6

My Creamy Vegan Queso is a crowd-pleaser that I can’t wait to serve at every party. In just 30 minutes, it’s ready to drizzle, dip, and devour with all my favorite snacks. Made with wholesome, dairy-free ingredients, it’s the perfect blend of creamy, cheesy, and tangy and everyone loves it.

6 servings

What you need

1 cup potato, , about 1 medium sized potato (see note)

4 clove garlic, , roasted (add up to 4 more for extra garlic flavor)

¾ cup raw cashews, , see note

1 ½ cup vegetable broth, (use low sodium to keep the salt low)

1 cup cashew milk, (almond would work too)

4 oz dried chiles, (one small can)

½ cup pickled jalapenos, , divided

1 tsp cumin

1 tsp fine sea salt, (see note)

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Instructions


0 Place all ingredients except for 1/4 cup pickled jalapenos into a blender and blend until smooth.
1 Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
2 Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat.&nbsp;
3 Stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it.
4 Serve with everything!

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Creamy Vegan Queso

What you need

Instructions

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