The use of cashews, miso, and nutritional yeast makes this vegan queso simply delicious! This recipe is both vegan and gluten-free, and it’s incredibly versatile.
Preparation:
To cook:
Level: Easy
Serves: 8
Ingredients
- 2 cups Cashews, soaked if necessary
- 1 cup Water
- 1 tbsp Miso
- 2 tablespoons nutritional yeast
- 2 teaspoons Cumin powder
- 2 teaspoons Chipotle peppers in adobo sauce
- ¼ cups Lemon juice
- 2 teaspoons Salt
Preparation
Add all the ingredients in a blender. If you use a powerful blender, there is no need to soak the cashews!
Blend 1 to 2 minutes, stopping to scrape down sides of mixer 1 to 2 times, until queso dip is smooth and creamy.
It will last up to 7 days in the fridge. Adjust salt and pepper to taste.
