Prep time: 20 minutes
Cook Time: 45 minutes
4 fluid ounces coconut oil
9–10 garlic cloves, peeled and left whole
1 cup yellow onion, finely chopped
3 cups red bell pepper, seeded, stemmed and finely chopped
½ teaspoon ground paprika
½ teaspoon chili powder
½ teaspoon cumin seed, toasted and ground
½ teaspoon garlic powder
½ teaspoon onion powder
2½ tablespoons chipotles in adobo
1 cup sun-dried tomato
5 cups water
1½ cups raw cashews
2 tablespoons kosher salt
⅔ cup nutritional yeast
Optional: 1 jalapeño, sliced
Optional: Fresh cilantro leaves, chopped
In a large pot such as a Dutch oven, add coconut oil and garlic cloves, onions, peppers. Sweat the vegetables until soft and translucent.
Add spices, chipotles, sun-dried tomatoes and cook for 3 minutes.
Add water, cashews and salt. Simmer for 30 minutes. Stir in nutritional yeast.
In small batches in your blender, blend until smooth and creamy.
Strain through a sieve.
Red Pepper Relish
1 tablespoon raw sugar
1 tablespoon apple cider vinegar
¾ cup roasted red peppers
¼ medium-sized shallot, peeled and finely chopped
1 pinch kosher salt
Drain roasted red peppers and finely dice.
Mince shallots and fold into diced red peppers.
Bring sugar, salt and vinegar to boil in a small pan, until sugar is dissolved.
Pour over pepper and shallot mixture and let it cool in the refrigerator until ready to use.
Heat queso in a small saucepot or in a microwave-safe dish.
Garnish queso with red pepper relish, jalapeño slices and cilantro leaves.
Serve with tortilla chips or sliced veggies.