Name: Cashew Queso
Total time: 15 min
Yield: Serves: 6 to 8 / Makes about 2 cups (320 g)
Cuisine: Mexican
Ingredients: 1 cup (120 g) raw cashews, soaked in hot water for at least 10 minutes, then drained; 1 GF chipotle chile in adobo sauce (OF: 1 teaspoon chipotle chile powder or to taste); 1 garlic clove; ¼ cup (15 g) nutritional yeast; ¾ cup (180 ml) water, plus more as needed; ¼ teaspoon smoked paprika; 1 teaspoon arrowroot powder; Salt

Preparation info

Serves:
6 to 8
/ Makes about 2 cups

Difficulty
Easy
Ready in
15 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

A couple of years back, Stepf brought a huge bowl of this queso dip to a party hosted by No Meat Athlete editor Doug Hay and his wife, Katie. We all kept sneaking over to the bowl for more; it was just so good. Turns out, she had thrown it together earlier in the day as an experiment. Sometimes we PR without even trying; this was one of those times. Toss with quinoa and a green veggie for a cleaner spin on mac and cheese.