Cashew Queso
The best vegan cheese sauce, made from cashews, almonds and red bell pepper.
Ingredients
| 1 cup | 240 ml | almond milk |
| 1/4 cup | 60 ml | nutritional yeast |
| 1/2 cup | 120 ml | raw almonds |
| 1/2 cup | 120 ml | raw, unsalted cashews |
| 1 whole | red bell pepper (de-seeded) | |
| 1.5 tsp | 7.5 ml | salt |
| 1/2 tsp | 2.5 ml | garlic powder |
| 1 tsp | 5 ml | onion powder |
| a few shakes | crushed red pepper |
Instructions
- Add the liquid ingredients to your Vitamix.
- Then add the rest of the ingredients.
- Start the blender on low and ramp up to high.
- Blend on high for 6 minutes (or use the pre-programmed 'Soup' setting).
- Snap a pic and tag #lifeisNOYOKE.
- Be really happy.
Note: This recipe requires a Vitamix.
Useful tips: Don't hesitate to make it — every day without it is a day without (dairy-free) cheese! Allergic to cashews? Substitute them with raw sunflower seeds and sesame seeds; this substitution works perfectly. The queso will keep refrigerated for up to a week. The nutritional yeast needs to say "nutritional" — any other type of yeast won't work; the non-GMO version from Whole Foods works great. Serve with chips or sliced veggies — just know it won't last long!