Vegan Queso Blanco
Servings: 4 cups
Ingredients
- 1 small russet potato
- 2 cups raw cashews soaked*
- 1/2 tablespoon extra virgin olive oil
- 2 tablespoons chopped shallot about 1 small shallot
- 1/2 cup lime juice about 2-3 limes
- 2 tablespoons lemon juice or distilled white vinegar
- 2 tablespoons nutritional yeast optional**
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 1 teaspoon fine sea salt
- optional add-ins: corn hatch green chilies, diced tomatoes
Instructions
- In a small pot, bring 4 cups of water to a boil. Add the potato and cook for about 15 minutes, until soft enough to pierce with a fork. Remove from water and set aside to cool.
- In a skillet, warm the olive oil over medium heat. Add the shallot and cook for about 3 minutes, until translucent. Remove from heat and set aside to cool.
- Once the potato is cool enough to handle, peel the skin off and dice into small cubes. Add it to a high speed blender (like a Vitamix, Blendtech or NutriBullet) along with the drained and rinsed cashews, 1/2 cup water, shallot, lime juice, lemon juice, nutritional yeast, cumin, garlic powder, and sea salt. Blend until smooth. Add more water as needed to thin and seasonings to taste.
- Stir in any optional add-ins then transfer to a bowl for serving. Serve with tortilla chips and enjoy!
Notes
*To soak cashews, add them to a bowl and cover with water by a few inches. Allow to soak for at least 6 hours or up to overnight. For a faster option, bring a large pot of water to a boil. Remove from heat, add cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.
**Nutritional yeast can be found in the bulk section at any health food store. It is NOT brewer's yeast that you use to bake with. It's a fermented byproduct of beets that's rich in B-vitamins and protein, and lends a naturally cheesy flavor.