Queso seems to have become a staple at my house; which may have contributed to the "quarantine 15" but I love it nonetheless. My store was out of it, so I made my own. This basic recipe is delish and I made it spicy with chipotle salsa (7oz can found in the international isle at my local grocery store) and chipotle powder. You can use Rotel tomatoes or green chiles and chili powder instead if you prefer. No rules, just yum.
INGREDIENTS
1/2 cup raw cashews
2 cups plain plant milk
2 Tbsp vegan butter
2 Tbsp flour
1/2 cup vegan cream cheese
1/2 cup vegan cheddar, shredded
2 Tbsp nutritional yeast
1/2 tsp salt
1/4 tsp chipotle chili powder
1/2 tsp turmeric
7 oz chipotle salsa
DIRECTIONS
1. In a medium saucepan, bring cashews and plant milk to a boil. Simmer for 5 minutes. Transfer to a blender and blend until smooth. Set aside.
2. Wipe saucepan then melt vegan butter over medium heat. Sprinkle flour over butter to create a roux and cook, stirring continuously for 1 to 2 minutes. Slowly wisk in cashew milk mixture from blender and continue to cook until thickened, approximately 3 to 4 minutes.
3. Wisk in cream cheese until smooth, followed by cheddar cheese and nutritional yeast. Stir in salt, chipotle chili powder, tumeric and chipotle salsa. Once well mixed and smooth, remove from stove and transfer to a glass container. Once at room temperature, refrigerate.
