Vegan Mexican Queso ("Cheese") Dip Recipe

Hello beautiful people! Hope you're having a magnificent day!

I just finished making and eating my favorite vegan "cheese" recipe, so things are going splendidly for me! I thought I'd pass on the love by sharing the recipe!

The keys to this recipe are a very generous amount of cumin, spices, garlic, and nutritional yeast, so make sure to add enough!

What you will need:

• About 1 cup nutritional yeast
• 1 red bell pepper
• 1/2 cup RAW cashews (soaked overnight, drained)
• 2 medium/large onions
• 3 garlic gloves
• About 1 cup water
• Cumin (I never measure, I just go by taste, but I assume around 2 teaspoons)
• Salt, Pepper
• Cayenne/chili powder if you like it spicy!

What To Do

1. Start by placing the cashews in a bowl and covering them with water to soak overnight. But if you don’t have that much time to wait (I never do) then there are some other options.

   
   

   • You can use boiled water to soak the cashews in, which will lower the soaking time to about 2-3 hours. Much more doable.
   • Still not enough time? No problem. Put the cashews into a saucepan, cover with water, and bring to a boil for 15-20 minutes. After the 20 minutes, set them aside, but KEEP them IN THE WATER until it’s time to use them in the recipe.

   
   
   It is important to use RAW, UNSALTED cashews if you can find them. These cashews will more easily soak up the water, making them squishy and creamy and yum yum yummy.

2. Chop up the onion and cook on medium in a saucepan with some extra virgin olive oil (EVOO) and some salt. The goal here is to *caramelize* the onions, so the trick is to cook on low heat, and constantly stir the pan until the onions turn a golden, caramel-y color, and begin to take on a sweet taste. About 20 minutes. When they are nice and golden, remove from the pan and set aside.

3. Chop up the red pepper and add to the saucepan with some EVOO. Saute until softened, about 10 minutes.
4. Chop up 2 (out of 3) garlic cloves. Add them to the pan with you red peppers. Add a generous amount of cumin, and some salt and pepper. (Your kitchen should smell AMAZING at this point). When your red pepper mixture is warm and gooey and smelling divine, remove from heat.

5. Time for the fun part! Add the red pepper mixture, a few scoops of the caramelized onions (keep some of them for topping the queso upon completion), 1 raw garlic clove (chopped), 1/2+ cup nutritional yeast, 1/2+ cup water, cashews (soaked and drained), and lots and lots of cumin, salt & pepper, and a little bit of chili powder if you like spiciness. Blend until creamy. (if you’re having trouble blending, you can add some more water)

   
   
   Note: Start with 1/2 cup nutritional yeast, and 1/2 cup water, but add more to get desired taste/consistancy

   

6. Add the blended cheese dip back into the saucepan and reheat on LOW until thickened. At this point, I almost always end up adding more spices to get it to the perfect flavor. More cumin (for more Mexican zestiness),more nutritional yeast (for more CHEESINESS), more salt and pepper (for more full-bodied, well-rounded flavor), more garlic (for more garlicness! 😄 ). Just play around until you get the desired taste. It shouldn’t take much!

7. Put into a serving bowl and top it with some of the remaining caramelized onions, or some chopped tomatoes or green onions.
8. Enjoy! Serve warm with tortilla chips, or add it to your favorite dishes. I love to eat it on top of roasted potatoes, or in a burrito/quesadilla.


Thanks so much for taking the time to visit my blog. I hope you get as much joy out of this vegan cheesy deliciousness as I do. If you decided to give it a try, please let me know how it turns out! I’d love to hear!

And if you enjoyed this post, I would greatly appreciate your UPVOTE, and would love for you to follow me here on Steemit @rainbowrachel 🌟 🌟


I love you. Until next time.
🌈 Rachel



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