What an awesome day on Show Me St. Louis. Dana and Anthony were fantastic! Here is the Chili Cashew Queso recipe that I made on today’s show. The recipe is a variation of a Dana Schultz recipe from “The Minimalist Baker.” Love her, and love her recipes!
Just because you give up dairy doesn’t mean you have to give up cheese! Many things can make milk! You just need milk with higher fat content to make good rich cheese. Hence, cashews! I keep this cheese on hand all the time. I use it as a sauce for macaroni and cheese, and as a base for my famous black bean dip! But one of my favorite things to use it for is the base for a broccoli potato soup! Sometimes, I just shamelessly stand over the bowl and eat it until I’m about to burst. Loaded with protein and spices, this cheese sauce it my absolute favorite.
To heat or reheat microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed. Or re-warm on the stovetop, whisking occasionally and thinning with water as needed.
Easy Chili Cashew Queso
1 ½ C. raw cashews
1 cup hot water
3 Tbsp nutritional yeast
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin
Pinch chili powder (optional)
1 chipotle in adobo with a little sauce
Instructions:
- To make the Queso, add all ingredients to a high -speed blender and blend until smooth. Stop to scrape down the sides at least once.
- Feel free to substitute salsa, roasted jalapenos, or your favorite hot sauce in place of the chipotle pepper. The sauce is also really delicious with no heat!
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