Bethany's Vegan Kitchen

This cashew based vegan queso is incredibly easy to whip up, and very versatile. You can eat it hot or cold, drizzle it onto nachos or burritos; use it as a dip for crisps or chips, or spread it onto sandwiches or wraps. It doesn’t require any cooking and it’s gluten free. You don’t need a high speed blender for this, as we’ll be soaking the cashews overnight so they’ll be soft enough for a regular blender to handle

This makes; 500g Prep time; Five minutes, plus soaking the cashews overnight

You’ll need;

1. 200g raw cashews
2. 35g nutritional yeast
3. Three tablespoons of hot sauce, I used sriracha
4. 200ml dairy-free milk
5. One teaspoon of garlic powder
6. One teaspoon of onion powder
7. Half a teaspoon of smoked paprika
8. One teaspoon of lemon juice
9. Salt to taste

Method;

• Start by placing the cashews into a large bowl, then fill the bowl with water. Leave the cashews to soak overnight
• Once you’ve soaked the cashews, drain and discard the water, then add them into a blender along with all the rest of the ingredients listed
• Blend until you have silky smooth vegan queso
• Store the queso in an airtight container in the fridge, I like to keep it in a squeeze bottle because I find that to be the most convenient

I served some of the queso on top of some tortilla chips topped with black bean chilli, to heat the queso I simply warmed it up for a few seconds in the microwave