Vegan Queso
Servings 4 people
Ingredients
- 12 oz can diced tomatoes
- 1 cup raw cashews
- ¼ cup teremana tequila
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ancho chili powder
- ½ tsp turmeric powder
- ½ tsp cayenne
- 1 tsp salt
- ¼ cup jarred roasted red peppers drained
- 1 ½ tsp active yeast
- ½ tsp white vinegar
- 3 tsp hot sauce
- 1 cup water
Instructions
- Using a strainer, strain the can of diced tomatoes to get the juice. Press the tomatoes until you get about ½ cup of drained juice
- In a skillet over medium high heat add the drained sauce, teremana tequila, spices, and cashews. Bring to a boil and reduce to a simmer. Let cook about 10-15 minutes until the cashews have absorbed most of the water and are easily breakable
- In a food processer or blender add the cashews, remaining liquid, active yeast, roasted red peppers, white vinegar, hot sauce, and water. Blend until smooth. This will be slightly liquidly.
- Add back to the skillet and bring to a bubble. Continue to cook for about 10 minutes to thicken the queso. Once thick serve with jalapenos and tortilla chips!