From the kitchen
Cashew Milk Queso
A fully dairy-free queso built by blending cashews directly with roasted peppers and spices, no cheese required.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 3/4 cup Water
- 1 Roasted Red Pepper
- 1 tbsp Nutritional Yeast
- 1 tsp Smoked Paprika
- 1 clove Garlic
- Juice of 1/2 Lime
- Salt, to taste
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, water, roasted pepper, nutritional yeast, paprika, and garlic in a blender.
- Blend on high until completely smooth, 1 to 2 minutes.
- Warm gently in a small saucepan over low heat, 3 to 4 minutes, stirring often.
- Stir in the lime juice and salt, and serve warm with tortilla chips.
Kitchen note
This is cashew milk taken to its logical extreme, a full-strength cashew blend standing in for a dairy cheese sauce entirely, using the same thickening principle as every other recipe in this book.
Culinary Library
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