Creamy Vegan Queso
Ingredients
-
½
cup
nutritional yeast
-
1
tablespoon
olive oil
-
1
large
carrot, chopped
-
1
small
yellow onion, halved and chopped
-
3
cloves
garlic, minced
-
1
cup
raw cashews, soaked overnight
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
teaspoon
dry ground mustard
-
1
tablespoon
lime juice
-
½
tablespoon
tamari, liquid aminos, or capers
-
2
teaspoons
paprika
-
¼
teaspoon
cayenne pepper
-
½
teaspoon
cumin
-
3
tablespoons
chopped pickled jalapeños
-
1
small
tomato, chopped
-
1½
cups
unsweetened almond milk
Instructions
- Heat the olive oil in a medium saucepan and add the chopped carrots, onions, and minced garlic, stirring to combine.
- Cover and cook for about 10 minutes until the carrots are fork tender.
- Remove from heat and allow to cool slightly.
- Transfer the carrot mixture to a high-speed blender along with all remaining ingredients.
- Blend on high for about 2 minutes until completely smooth.
- Taste and adjust salt if necessary.
- Serve topped with extra jalapeños as garnish.
Nutrition Facts (estimated)
Servings
6
Calories
182
Total fat
13g
Total carbohydrates
12g
Total protein
7g
Sodium
650mg
Cholesterol
0mg
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