Cashew Queso
Ingredients
1 cup raw cashews (soaked overnight for optimal creaminess)
2 cups hot water
¼ cup nutritional yeast
½ tsp sea salt
10 oz can Rotel diced tomatoes and green chilies
2 cups of Gardien beefless grounds (optional)
Directions
In a high speed blender, combine cashews, water (I bring mine to a boil and let sit for one minute before adding), nutritional yeast, and salt. Leaving a crack in the lid so the steam can escape while blending. blend until smooth, about 2 minutes.
Cook beefless grounds according to package directions (if you are omitting the vegan meat, then just warm the pan to medium and continue with the following).
Add cheese sauce from the blender, the diced tomatoes, and green chilies to the pan. Bring to a summer and cook, stirring occasionally for 5-10 minutes. This will thicken the mixture to a cheese-sauce-like consistency.
Warm some tortilla chips on a baking sheet in the oven and drizzle with queso, or just serve in a bowl and dip!
*This dish is completely vegan 🌱.