Remember queso dip? Back when eating the solidified breast milk of a cow wasn’t a tacky thing to do? Yeah, me too. That’s why this vegan queso is my new best friend. I’ve been making this for a while now and I think I’ve finally perfected it. This can also be used as a topping on a sandwich, wrap, or burrito.
Because I don’t measure when I make this I’ll have to give ball park measurements.
1 & 1/2 cup cashews
1/4 cup lemon juice
6 ounces water
1 tablespoon mustard
1 teaspoon minced garlic
3 tablespoons chopped jalapenos
2 tablespoons chopped red onion
1/2 cup nutritional yeast
1 teaspoon salt
1 teaspoon cayenne pepper
Soak the cashews overnight (or just boil them for a few minutes if you’re feeling edgy) and make sure they’re tender enough to stick a fork through. Combine all ingredients into a food processor or blender and blend until smooth. Depending on your taste and consistency preferences, you may want to adjust the water or nutritional yeast amounts to your liking.
You need this queso in your life. The best part is that you can eat as much as you want and then brag about being a clean eater because you ate nuts for a snack today. You’re welcome.