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Vegan Cashew Queso

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Level: Easy

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Description

Using cashews, miso and nutritional yeast makes this vegan queso simply delicious! This recipe is both vegan and gluten-free, and it’s incredibly versatile.

Ingredients

  • 2 cups Cashews, Soaked If Needed
  • 1 cup Water
  • 1 Tablespoon Miso
  • 2 Tablespoons Nutritional Yeast
  • 2 teaspoons Cumin Powder
  • 2 teaspoons Chipotle Peppers In Adobo Sauce
  • ¼ cups Lemon Juice
  • 2 teaspoons Salt

Preparation

Add all ingredients into a blender. If using a high-powered blender, there is no need to soak the cashews!

Blend 1–2 minutes, stopping to scrape down the sides of the blender 1-2 times until queso dip is smooth and creamy.

This will last up to 7 days in the fridge. Adjust salt and pepper to taste.

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