The “Put it on Everything” Vegan Queso
Time: 5 minutes
Soak time: 30 minutes
Yield: around 3-4 cups
2 cups raw, unsalted cashews
1 ½ cups vegetable broth
1 lime, juiced (2 TB)
¼ cup nutritional yeast
3 TB tahini
¼ cup pickled jalapenos + 2 TB of the brine
1 tsp. ground cumin
2 tsp. salt
Soak cashews for at least 30 minutes or up to 12 hours in water.
Put your cashews and all other ingredients in blender and blend until smooth.
Serve at room temperature or heat the queso over low heat, stirring frequently.
Keeps for up to five days in fridge.