Photo: Daniel Agee, Styling: Rishon Hanners and Audrey Davis  
Hands On Time
15 Mins
Total Time
4 Hours 15 Mins
Yield
Yields: 2 1/2 cups of sauce

This creamy and dreamy queso dip is something that even the greatest non-vegans will appreciate. This queso is made with a blended puree of nutty and earthy cashews which lend a hearty flavor to this "cheese." The cashews are soaked for a few hours in water until they soften, and from there get blended up to make a rich and creamy base to this flavorful queso. With spices added in like cayenne pepper and cumin, this dip is the perfect flavorful addition to the appetizer table.

How to Make It

Step 1

Hold poblano over an open flame, turning often, until charred, 4 to 5 minutes, or coat poblano with oil, and broil, turning occasionally, until blackened, about 10 minutes. Place poblano in a bowl; cover tightly with plastic wrap. Let stand until cool. Remove and discard poblano skin and seeds. Finely chop poblano.

Step 2

Place water and cashews in a bowl; let stand 4 hours or overnight. Drain cashews. Process cashews and almond milk in a blender until smooth. Place 1/4 cup of the cashew milk in a small bowl. Add flour; whisk until smooth. Combine remaining cashew milk and flour-milk mixture in a saucepan. Bring to a boil over medium-high, whisking often, about 3 minutes. Boil, whisking constantly, 1 minute. Whisk in chopped poblano, nutritional yeast, salt, garlic powder, cumin, and cayenne.

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