Plant-Based Queso

This creamy and smooth plant-based queso is the perfect dip or topping, made with wholesome ingredients like cashews, sweet potatoes, and pickled jalapeños for that perfect balance of richness and tang.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or overnight)

• 1 small sweet potato (peeled and diced)

• 1 red bell pepper (diced)

• 1 green bell pepper (diced)

• 2 tbsp pickled jalapeños (or to taste)

• 1/4 cup nutritional yeast flakes

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1/2 tsp salt

• 1-2 cups water (as needed to achieve desired consistency)

Instructions

1. Cook the Vegetables: In a small pot, cook the sweet potato, red bell pepper, and green bell pepper in water until soft (about 10-12 minutes). Drain and set aside.
   

2. Blend the Queso: In a high-speed blender, combine the cooked vegetables, cashews, pickled jalapeños, nutritional yeast, olive oil, lemon juice, salt, and 1 cup of water. Blend until smooth and creamy, adding more water as needed to reach a pourable consistency.
   

3. Serve & Enjoy: Serve as a dip with tortilla chips, pour over tacos, or drizzle over nachos. Enjoy!

🔥 What's playing in my kitchen – Song Pairing: “Electric Relaxation” by A Tribe Called Quest

Let us know how you liked it—tag @itsplantbasedpapi in your creations!