Cashew Queso

This recipe is absolutely delicious. I like to use it as a dip for chips and veggies or a sauce to put over a quinoa bowl (quinoa or rice, beans, lentils, cooked veggies… the list is endless).

This is a big hit in our home. My boys love it. My husband loves it. I love it. Everyone is happy. 

ENJOY!

Ingredients:

• 1 cup cashews (soaked in water overnight)
• 2 cups vegetable broth
• 2 tablespoons white miso
• 2 teaspoons cornstarch or arrowroot
• 1 tablespoon olive oil
• 1 small yellow onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves
• 2 teaspoons ground cumin
• 2 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice

Directions:

1. Drain cashews 
2. In a blender or food processor, puree cashews with vegetable broth, miso and cornstarch until smooth (could take 5 to 10 minutes)
3. Saute onion and red pepper in oil and salt until soft then add garlic and sauté another minute 
4. Transfer vegetables to the blender where the cashew mixture is
5. Add cumin, nutritional yeast and salt and blend until smooth
6. Transfer queso to a pot and turn the heat on medium. 
7. Whisk often and let the queso come to a slow rolling boil. 
8. Lower heat and cook for 20 minutes (or less depending on how thick you want it)
9. Stir in the lemon juice
10. Serve hot!

Thank you to Post Punk Kitchen (one of my favorite websites) for this awesome recipe