Description
Easy vegan + paleo cashew queso! Spicy and smokey, with a kick from a roasted jalapeño!
Ingredients
Scale
- 1 cup of raw cashews, soaked in water overnight (or for at least 6 hours)
- 1 jalapeño
- 1/3 cup nutritional yeast
- 1/4–1/3 cup filtered water
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- Dash of black pepper
Instructions
- Soak cashews in filtered water for at least 6 hours. Drain and rinse cashews.
- Preheat oven to broil on high. Add your jalapeño to a baking dish, and broil for 4-7 minutes, until charred on both sides. Remove from oven and wrap in foil to steam for 4 minutes. Carefully remove skin, then slice off stem and remove all of the seeds.
- Add drained cashews, jalapeño, and remaining ingredients to a blender. Start with 1/4 cup filtered water, and add more as needed.
- Blend on high until super smooth and creamy.
- Serve immediately with chips or veggies, or store leftovers in the refrigerator in an airtight container for up to 1 week.
Notes
If you would like to serve this warm, you can very gently heat it on the stove. Be careful not to overheat and scorch.