Ingredients for - Vegan Queso
How to cook deliciously - Vegan Queso
1. Stage
Soak the cashews: In a small bowl, pour the boiling water over the cashews. Set aside.
2. Stage
Cook the vegetables: In a 3-quart saucepan, heat the avocado oil over medium heat. Add the garlic, onion, jalapeño, and carrot, and sauté, about 4 minutes—the garlic and onions should begin to get a little bit browned and toasty, but you don’t want to let the garlic burn. Add the salt, chili powder, and turmeric and sauté for an additional minute.
3. Stage
Add broth and potatoes: Add the broth and potatoes, bring up to a simmer, and continue to cook over medium heat, uncovered, for 10 minutes, until the potatoes are very tender, and the broth has reduced by about half.
4. Stage
Add ingredients to blender: Add the mixture from the saucepan to a blender carafe. Use a slotted spoon to transfer the cashew pieces to the blender, then add 1/4 cup of the cashew soaking water. Reserve the rest in case you need more to get the blender going. Add the nutritional yeast and lime juice to the blender.
5. Stage
Blend the queso: Blend at high speed for about 1 minute, until the queso is very smooth, adding more of the cashew soaking water if needed (it usually takes an additional 1/4 cup or so for me to get a pourable, nacho cheese-like consistency). Taste for seasoning, adding more salt if needed.
6. Stage
Garnish and serve: Transfer the queso to a serving bowl. Top with the pico de gallo. Serve warm, with tortilla chips and more salsa on the side.
