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.
Queso
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!
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