1 serrano pepper, or jalapeño pepper, seeded and sliced, plus more for garnish
½ teaspoon cumin
1 teaspoon chili powder
1 cup vegetable stock
⅓ cup nutritional yeast (20 g)
½ teaspoon salt
½ teaspoon black pepper
1 cup non-dairy milk (235 mL)
chopped fresh cilantro, for garnish
tortilla chip, for serving
Nutrition Info
Calories 795
Fat 59g
Carbs 49g
Fiber 5g
Sugar 13g
Protein 14g
How to Make It
1. Step
Add the cashews to a small heatproof bowl and cover with boiling water. Soak for 1 hour, then drain.
2. Step
Heat the olive oil in a medium pan over medium heat. Add onion and garlic and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes.
3. Step
Add carrots and chiles. Continue to cook for another 3-4 minutes, or until the onions are translucent and the chiles are tender.
4. Step
Add the cumin and chili powder and stir well to coat the vegetables.
5. Step
Increase the heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes.
6. Step
Transfer the vegetable mixture to a blender with the soaked cashews, nutritional yeast, salt, pepper, and milk alternative to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk alternative to adjust the consistency if necessary.
7. Step
Pour the queso into a shallow bowl or serving dish.
8. Step
Garnish with additional chiles and chopped cilantro. Serve with tortilla chips.
