Cashew Queso with Red Pepper Relish
Ingredients
Cashew Queso
- 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
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
Instructions
To prepare Cashew Queso:
- 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.
To prepare Red Pepper Relish:
- 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.
Assembly
- 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.