Vegan Queso

Instructions

Tap a step to mark it done

1. 1 In a small bowl, pour the boiling water over the cashews. Set aside.
2. 2 In a 3-quart saucepan, heat the avocado oil over medium heat. Add the garlic, onion, jalapeño, and carrot, and sauté, about 4 minutes—the garlic and onions should begin to get a little bit browned and toasty, but you don’t want to let the garlic burn. Add the salt, chili powder, and turmeric and sauté for an additional minute.
3. 3 Add the broth and potatoes, bring up to a simmer, and continue to cook over medium heat, uncovered, for 10 minutes, until the potatoes are very tender, and the broth has reduced by about half.
4. 4 Add the mixture from the saucepan to a blender carafe. Use a slotted spoon to transfer the cashew pieces to the blender, then add 1/4 cup of the cashew soaking water. Reserve the rest in case you need more to get the blender going. Add the nutritional yeast and lime juice to the blender.
5. 5 Blend at high speed for about 1 minute, until the queso is very smooth, adding more of the cashew soaking water if needed (it usually takes an additional 1/4 cup or so for me to get a pourable, nacho cheese-like consistency). Taste for seasoning, adding more salt if needed.
6. 6 Transfer the queso to a serving bowl. Top with the pico de gallo. Serve warm, with tortilla chips and more salsa on the side.