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queso jalapeno

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. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 20 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 35 mins
Course dip, Side Dish, Snack
Cuisine Mexican
Servings 4


  • 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


  • 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.
Keyword dip, jalapeno, plants, queso