Chile Con Queso Recipe
By Peanut Palate
👩🍳Cook Time: 10 mins
1 tbsp olive oil
½ purple onion chopped
2 cloves garlic minced
¾ tsp paprika
¼ tsp coriander powder
⅛ tsp red chili powder I used indian red chili powder, so it is spicier than normal. Feel free to use a little more.
3 tbsp nutritional yeast
¼ tsp salt
¼ tsp black pepper
Pinch turmeric Just enough to make it more yellow, for color
½ cup cashew milk Another non-dairy milk can be substituted. I can't confirm how it might taste, but I would use oat milk as the best substitute.
½ cup raw cashews
1Take the raw cashews and boil them in hot water on the stovetop for an hour. The water should be covering the cashews at all times. If some of it evaporates, add more.
2After an hour in boiling water, the cashews should be very soft. Drain the water, and add the cashews into a blender.
3Add in the rest of the ingredients.
4Blend until a smooth sauce is formed.
5Serve this sauce right away with chips while it's hot! Or refrigerate and serve cold.
6Store in the fridge. You can reheat it for use again later.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.