Countries 
VEGAN CHILE CON QUESO
Equipment
- Blender
- Large saucepan
- Whisk
Ingredients
- 1 cup raw cashews soaked in water for at least 2 hours
- 1 cup vegetable broth
- 1/2 cup nutritional yeast
- 1/2 cup canned diced green chiles
- 1/4 cup chopped pickled jalapeños
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- Salt and pepper to taste
For serving:
- Tortilla chips
- Chopped fresh cilantro
Instructions
- Drain and rinse the soaked cashews.
- In a
blender , combine the cashews, vegetable broth, nutritional yeast, canned diced green chiles, chopped pickled jalapeños, onion powder, garlic powder, smoked paprika, ground cumin, salt, and pepper. - Blend until completely smooth and creamy.
- Pour the mixture into a large
saucepan and heat over medium heat. - Whisk continuously for about 10 minutes, or until the mixture is hot and bubbly.
- Serve the vegan chile con queso hot with tortilla chips and chopped fresh cilantro.
Notes
NUTRITIONAL FACTS:
Calories: 219 | Total Fat: 13g | Total Carbohydrates: 15g | Dietary Fiber: 3g | Protein: 13g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
