- 1 cup cashews soaked in water for at least 2 hours or overnight
- 2 cups vegetable broth
- 2 tablespoons white miso or any kind of miso
- 2 teaspoons cornstarch or arrowroot
- 1 tablespoons olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 jalapeno pepper seeded and sliced (keeps seeds if you want more heat)
- 3 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground ancho pepper or any mild ground red chili
- 2 tablespoons nutritional yeast optional
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
Drain the cashews. In a blender or food processor, puree them with the vegetable broth, miso and cornstarch until very smooth. This could take anywhere from 5 to 10 minutes depending on your device. Rub between your fingers to test; slight graininess is okay, but try to get it as smooth as possible.
In the meantime, preheat a large pot over medium heat. Sautee onion, red pepper, and jalapeno in oil with a pinch of salt until soft, about 7 minutes. Add the garlic and saute about a minute more.
Transfer vegetables to the blender where the cashew mixture is. Add the cumin, ancho, nutritional yeast and salt. Blend again until very smooth, scraping down the sides of the blender with a spatula to make sure you get everything.
Transfer mixture back to the pot. Whisking often, turn heat up to medium until the queso comes to a slow rolling boil. Lower heat so that it doesn’t burn and cook for about 20 minutes. Whisk often and check to see that it’s thickening, if it’s not, then turn the heat up a bit. It should become nicely thickened but velvetty and pourable.
Stir in the lemon juice at the end. If the queso seems too thick, drizzle in a little water and whisk to desired consistency. Taste for salt, spices and lemon juice and adjust as you like. Serve hot or cold!
Courtesy of the Post Punk Kitchen - https://www.theppk.com/