Vegan Queso Blanco (Mexican White Cheese Dip

• Vegetarian
• Gluten free

• Produce

  • 1 can Chiles, mild
  • 4 Garlic cloves
  • 1 tbsp Pickled jalapeno
  • 1/2 cup Pickled jalapenos, jarred mild
  • 1 cup Potato

• Canned Goods

  • 1 1/2 cups Veggie broth

• Baking & Spices

  • 1 tsp Himalayan pink salt

• Nuts & Seeds

  • 3/4 cup Cashews, raw
  • 1 tsp Cumin

• Dairy

  • 1 cup Silk unsweetened cashew milk

Found on veggiesdontbite.com

Description

Ingredients

• 1 cup boiled potato (about 1 medium sized potato, 4 inches long)
• 4 garlic cloves, roasted (add up to 4 more for extra garlic flavor)
• 3/4 cup raw cashews (soaked overnight if not using high speed blender)
• 1 1/2 cups veggie broth
• 1 cup Silk Unsweetened Cashew milk (Almond would work too)
• 1 can (4 ounces) chopped mild chiles
• 1/2 cup jarred mild pickled jalapenos, divided
• 1 tablespoon pickled jalapeno juice (from slices above)
• 1 teaspoon cumin
• 1-2 teaspoons Himalayan pink salt (see note)

Directions

• Place all ingredients except for 1/4 cup pickled jalapenos into a high speed blender and blend until smooth. You can use a regular blender too but it may not get as smooth.
• Add last 1/4 cup jalapenos and pulse until chopped. You can also just add them at the beginning but I liked the flavor of some chopped jalapenos in the dip.
• Pour the liquid into a pot and heat over medium low heat on stove until it reduces and gets nice and thick and gooey. Depending on your stove, you may need to up the heat to get it to thicken nicely, even bring it to a boil then reduce the heat. Just stir frequently to prevent sticking. It took about 10 minutes for me to get the right consistency but you can make it however you prefer it. Serve hot!