Plant Powered Jalapeño Queso

 

Plant Powered Jalapeño Queso

Make your queso better by getting in healthy fats and protein from plants! Pairs deliciously with non-starchy veggies for dipping like cucumber slices, bell peppers, and celery. Get the Better Plant-Based Protein Guide now!
Prep Time20 mins
Cook Time15 mins
Chill Time30 mins
Total Time35 mins
Course: dip, Side Dish, Snack
Cuisine: Mexican
Keyword: dip, jalapeno, plants, queso
Servings: 4

Ingredients

  • 1 cup cashews
  • 2 jalapeños
  • 2 red tomatoes
  • 1 2 white onion
  • 1/4 cup nutritional yeast
  • 1 2 of one large potato
  • a little over 1/4 cup shredded carrots
  • 1 4 tsp chili powder
  • 1 4 tsp cumin
  • 1 4 tsp garlic
  • 1 4 tsp sea salt
  • 1 4 tsp red pepper flakes
  • 1 4 cup Unsweetened Almondmilk

Instructions

  • Start by heating up a pan with water until it boils, add cashews and let simmer until the cashews are soft. Strain and set aside. Tip: you can also soak your cashews overnight with water, you just need them soft.
  • In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
  • In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
  • Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.