1 1/2cups365 brand raw whole cashewssoaked overnight or for at least 4 hours in cool water (1 hour in hot water)
1tbsp365 brand tomato pasteI love that Whole Foods carries tomato paste in a tube
1tbspKite Hill jalapeño spreador any other type of vegan cream cheese
1/2 10ouncecan Hatch medium diced tomatoes & green chiliesdrained well
1tspadobo sauceadd a pepper too if you like it spicy hot
1/4cupnutritional yeast
1/2tsp365 brand smoked paprika
1/2tsp365 brand onion powder
1/2tsp365 brand garlic powder
1/2tsp365 brand chili powder
1/4tsp365 brand cumin powder
1/4tsp365 brand ground coriander
1/4tspkosher salt
1cupfiltered water
Instructions
Make sure to soak your cashews for 4 hours in cool water or 1 hour in very hot water before starting this recipe. Drain cashews and set aside.
Add soaked and drained cashews to a blender along with tomato paste, Kite Hill spread, tomatoes & green chilies, adobo sauce, nutritional yeast, spices and water.
Blend well adding more water as needed to create a creamy pourable cheese sauce. Scrape the sides of the blender and blend well until smooth.
Taste test and adjust flavors and heat as needed.
If you prefer a chunkier queso, stir in the remaining 1/2 can drained tomatoes and green chilies after blending. If doing so you may want to leave the queso a tad thicker as the tomatoes will yield a bit of liquid.
My Blend Tec heats while blending so I don't need to transfer the queso to do so. I prefer this dip warm but it's also delicious served at room temperature. Heat if preferred over medium heat, stirring frequently or in the microwave.
Serve immediately with your favorite tortilla chips and veggie sticks.
This dip will be fine at room temperature for several hours. Store leftovers covered in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. Enjoy!
Recipe Notes
For a more queso-like color add up to 1 tsp turmeric.