~White miso is my favorite, but since it’s such a small quantity, any miso will do here.ġ cup cashews, soaked in water for at least 2 hours or overnightĢ tablespoons white miso (see recipe note)ġ jalapeno pepper, seeded and sliced (keeps seeds if you want more heat)ġ teaspoon ground ancho pepper (or any mild ground red chili)Ģ tablespoons nutritional yeast (optional)ĭrain the cashews. It adds a little extra cheezy kick, but if you aren’t a fan or don’t have any on hand, the queso will not suffer for it. ~The nutritional yeast is totally optional, I love it both with and without. ~This reheats really well! Gently reheat in a small pot, drizzling in a little water and whisking often until it returns to its original creamy state. ~If you prefer a chunky queso, double the vegetable ingredients (except for the garlic) and set half aside before the pureeing step. And one last thing ladies and gentlemen, it’s is completely gluten-free. Let it cool completely, then spread over bread and toast each side in a pan with a little olive oil. Some cumin, ancho powder and lemon seal the deal.īut the magic doesn’t end there! Not to get all infomercial on you, but this queso can also double as a grilled cheese filling. And of course there’s the usual queso suspects: onion, pepper, garlic and jalapeno. Miso adds a lot of umami depth and satisfying saltiness. The cashew base makes it rich and smooth, and cooking it with a little starch brings the texture even closer to melted cheese, especially as it sets. Whether you take your queso with a lot of crunch over nachos, or prefer it in a doughy burrito, this recipe will satisfy all of your needs for creamy, melty, oozy, spicy, tangy, cheezy bliss. Don’t ask me! It’s some kind of experimental alternative medicine or something. If ooey, gooey, cheeziness is your idea of comfort, I’ve got just what the doctor ordered.
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