How to Make Vegan Queso, the Protein-Packed, Plant-Based Cure for Bland Food
This dip's velvety smooth, creamy texture comes from cashew cream, which is made from mixing cashews with water and whirling them together in a blender—no dairy needed. For a softer consistency, or if your blender is having trouble processing raw cashews, allow them to soak in the water for a few hours before blending. You’ll also add green chiles, chipotle pepper, and cumin seeds, which layer in warming, crave-worthy complexity. To kick your queso up a notch, toss in an extra pepper (for spice) or a sprinkle of nutritional yeast (for umami). Use it as a dip for tortilla chips, stir into butternut squash soup, or drizzle it over mushroom enchiladas stuffed with sautéed peppers and onions.