A quick note before the real post today. I'm off to Seattle for a week, for my son's wedding. Exciting times! I'm so looking forward to the wedding itself, as well as seeing family and friends, and of course sampling some of the great vegan food Seattle has to offer. I don't plan to blog about it as I go, but I might share quick updates and pictures on my Facebook page. Check in there to keep up with me! And now... on with the show!
Who says my favorite dip (alongside guacamole and salsa), queso, has to be made from a weird orange block of highly processed "cheese food?" It doesn't! Serve this at your next get-together with friends, or hoard it all for yourself. It's that good. Make it a little extra special by gently warming organic tortilla chips in the oven before serving.
Makes about 2 cups
1 cup raw cashews, soaked 1 hour or more
1/4 cup nutritional yeast
1/4 cup chipotle peppers in adobo
2 T arrowroot (or tapioca flour)
1/2 tsp garlic powder
1/2 tsp salt, or to taste
2 tsp miso paste
1 T Dijon mustard
1 cup water
1 small can diced green chiles - optional
Place all ingredients except green chiles in a blender or food processor, and blend about one minute or until smooth. Pour the queso into a saucepan, stir in the green chiles, and warm over low heat, stirring often. Add a little more water if it gets too thick. Serve in a small bowl with warm chips, keeping the rest of the dip warm on the stove. This is best warm, so it's better to refill a small bowl than to let a large bowlful get cold.
Never heard of chipotle peppers in adobo? Look for something like this in the Mexican food aisle. A quarter cup is roughly 2 peppers and a bit of the surrounding sauce. So tasty!
Like this recipe? There are over 100 more in the Recipe Box!