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. If you are interested in learning more about plant-based nutrition, check out the Better Plant-Based Nutrition™ Program.
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.