Alma Bax 
This Green Chili Cashew Queso | Mexican Recipes is a special vegan kick to your usual cilantro lime queso dip. It is a healthy and awesome snack for a quick meal or a tasty appetizer.
I live in a neighborhood full of Mexican restaurants and although I’ve tried most of them, I’ve never tried one that comes close to the Queso I eat at my favorite taco place. It’s basically a spicy cheese dip that’s mainly made up of cheese, green chilies, peppers, tomatoes, and onions, and then it’s topped off with a blend of salsas. I love it and I wondered if I could easily create my own. I’m glad to say, I was able to make my own and I just had to share it with you. This Green Chili Cashew Queso is super easy to make and is perfect for parties, potlucks, or just snacking on by itself.
Usually, when people say they love queso, they mean they love it with jalapenos and salsa. But not this one! The Green Chili Cashew Queso is a unique queso from Mexico that has a distinct flavor and color. It’s made with cashews, peppers and tomatoes. It’s a great appetizer for parties and a fun way to start a Mexican night.
This Green Chili Cashew Queso is creamy, cheesy, and spicy, and it only takes three ingredients to make.
I ate a lot of queso as a kid growing up in South Texas. Especially during my undergraduate years, when I lived almost entirely on Mexican fast food.
There are two things I’ve wanted since cutting dairy out of my diet…
Mac n’ Cheese with Queso Chips
I was able to cross off Vegan Mac n Cheese, and now I can cross off Vegan Queso as well. Most importantly, they fulfill my hunger and taste fantastic!
I experimented with many different Cashew Queso recipes before settling on The One!
What is Cashew Queso and how do you prepare it?
A blender, cashews, a can of green chilies, nutritional yeast, hot water, a skillet, and enough of chips for dipping are all required.
To get a creamy smooth texture, I strongly suggest using a high-powered blender. If you don’t have one, you’ll need to soak the cashews in cold water for a few hours or overnight.
Raw Cashews and Roasted/Salted Cashews were used to test the recipe. I wanted to make sure that this recipe could be used with both kinds of cashews.
Green Chilies—This is a tiny 4 oz can of fire-roasted Green Chiles. Because my kids would be eating it, I chose mild. Add some chopped jalapeño to the queso if you want it to be hot.
Nutritional Yeast- I’ll admit that I’m not a huge lover of nutritional yeast. It was utilized in a lot of the dishes I tested, and I felt it to be very overwhelming. To imitate the taste of cheese, I found that a tablespoon was the right proportion.
You’ll need the three basic components, as well as a cup of hot water.
In a blender, combine all of the ingredients and mix until a creamy sauce emerges. Remember that it will seem runny. When you reheat it in a pan and keep stirring until a creamy queso develops, the magic occurs.
Serve the queso warm with chips or as a topping for nachos, tacos, burrito bowls, or anything else!
How to Keep the Queso Fresh and Reheat it
Any leftovers may be kept in an airtight jar in the refrigerator for up to 5 days.
To reheat, put in a skillet over medium low heat and stir continuously until warmed through. Alternatively, cook for 20 seconds in a microwave dish, mix, then heat for another 20 seconds until well heated.
Here’s the link to the YouTube video:
Have you tried this recipe yet? Please leave a remark and a star rating in the box below. Thank you very much!
Green Chili Cashew Queso (vegan)
Renee Fuentes is a model and actress.
This Green Chili Cashew Queso is creamy, cheesy, and spicy, and it only takes three ingredients to make.
Time to prepare: 5 minutes
Time to cook: 5 minutes
Appetizer Course
Mexican cuisine
Instructions
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Blend all of the ingredients in a high-powered blender until a creamy sauce forms. It’ll seem thin and watery.
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In a pan over medium heat, pour the mixed Cashew queso and whisk continuously until it thickens. This will take a few minutes.
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Serve with chips, nachos, or on top of your favorite Mexican dish while still warm.
Notes
If using raw cashews, season the queso with approximately a quarter teaspoon of salt before mixing. Any leftovers may be kept in an airtight jar in the refrigerator for up to 5 days. To reheat, put in a skillet over medium low heat and stir continuously until warmed through. Alternatively, cook for 20 seconds in a microwave dish, mix, then heat for another 20 seconds until well heated.
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After I wrote my recipe for Green Chili Cashew Queso , I posted it on the blogosphere, but I was surprised that I got a ton of comments, asking for the recipe in other forms. The green chile queso is quite popular, but I decided to also make a vegan version using cashews, and it turned out to be delicious.. Read more about vegan queso recipe nut free and let us know what you think.
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Ben Austin 