Ingredients
Method
- Soak 1 cup of cashews in hot water for 10 minutes, then drain thoroughly.
- Combine the soaked cashews, 1/2 cup water, 1 can diced green chiles, 1 chipotle pepper, and 1/2 teaspoon kosher salt in a high-speed blender.
- Add 1-2 tablespoons of chipotle adobo sauce and 2-4 tablespoons of nutritional yeast, if desired, for enhanced flavor and cheesiness.
- Blend all ingredients on high speed for 2-3 minutes until the mixture is completely smooth and creamy. Taste and adjust seasonings as needed.
Notes
- For the smoothest cashew queso, ensure your cashews are well-soaked. Soaking in hot water for at least 10 minutes significantly softens them, allowing for a silkier blend.
- If your queso seems too thick, add water a tablespoon at a time until it reaches your desired consistency. If it's too thin, you can gently heat it on the stove to thicken slightly, or add a bit more nutritional yeast.
- To maintain the vibrant flavor and creamy texture, store any leftover cashew queso in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to restore consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your queso seems too thick, add water a tablespoon at a time until it reaches your desired consistency. If it's too thin, you can gently heat it on the stove to thicken slightly, or add a bit more nutritional yeast.
- To maintain the vibrant flavor and creamy texture, store any leftover cashew queso in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to restore consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.