½ cup canned diced tomatoes with green chiles (100 g)
tortilla chip, for serving
Nutrition Info
Calories 202
Fat 14g
Carbs 13g
Fiber 19g
Sugar 2g
Protein 8g
How to Make It
1. Step
In a small saucepan, bring the water to a simmer over medium-high heat. Add the garlic cloves and blanch for 60 seconds. Remove the garlic, then remove the pot from the heat and reserve the hot water.
2. Step
To a the bowl of a food processor, add the cashews, blanched garlic cloves, nutritional yeast, cumin, chipotle powder, paprika, chili powder, and salt. Starting with 1¼ cups (300 g),add the reserved hot water. Blend on medium-high speed to combine. If the mixture looks too thick and isn’t blending well, add another ¼ cup (60 ml) of hot water and continue blending. Add more hot water, 1-2 tablespoons at a time, as needed until the mixture is smooth, silky, and spreadable.
3. Step
Transfer the queso to a serving bowl and fold in the diced tomatoes and green chiles.
