Lunch: Vegan Queso Recipe | Myrecipes

Recipe by Robin Bashinsky This creamy and dreamy queso dip is something that even the greatest non-vegans will appreciate. This queso is made with a blended puree of nutty and earthy cashews which lend a hearty flavor to this "cheese." The cashews are so

Ingredients

1 poblano chile
1 teaspoon olive oil
2 cups water
1 cup raw cashews
2 cups unsweetened almond milk
1 tablespoon all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Instructions

Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.
Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.

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