A creamy, melty, spicy, tangy, cheezy bliss, with a texture like melted cheese, good umami depth and satisfying saltiness. Great over nachos, in burritos, on top of bakes and more.
Servings 0
Ingredients
1cupcashewssoaked in water for at least 2 hours or overnight
2cupsvegetable broth
2tablespoonswhite misoor any kind of miso
2teaspoonscornstarch or arrowroot
1tablespoonsolive oil
1small yellow oniondiced
1red bell pepperdiced
1jalapeno pepperseeded and sliced (keeps seeds if you want more heat)
3clovesgarlic
2teaspoonsground cumin
1teaspoonground ancho pepperor any mild ground red chili
2tablespoonsnutritional yeastoptional
1/4teaspoonsalt
1tablespoonfresh lemon juice
Instructions
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!