Cashew queso

Ingredients

  • 1 tablespoons vegetable oil
  • 1 small yellow onion, chopped
  • 1 jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)
  • 1 cup cashews
  • 2 cups veg broth (I prefer Rapunzel)
  • 2 tablespoons miso (I use whatever miso I have around)
  • 3 cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ancho pepper (or any mild ground red chili)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice

Instructions

In a medium frying pan, fry the onion and jalapeno in the oil until the onion is translucent, perhaps 5 minutes. Add the garlic and fry for two more minutes. Put all the ingredients in a blender and blend until smooth.

Notes:

  • When I use the Rapunzel broth, I just throw in the cube along with the water in the blender (rather than heating up the water and mixing the broth separately).
  • If I don’t have jalapenos around, I used dried chili peppers. No need to fry them, simply put them in the blender with the cashews and everything else. They work great. Since everything else is pretty shelf-stable, I’m ready to make this any time.
  • Some people soak cashews, and I’ve heard that’s useful if you don’t have a super high powered blender.
  • This recipe is modified from Isa Chandra Moskowitz.
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