Dairy Free Roasted Poblano Queso
This creamy queso brings rich flavor and smooth texture to any gathering. It is easy to enjoy with snacks, tacos, or nachos.
Equipment
- blender
- baking sheet
- saucepan
Ingredients
- 2 large Poblano Peppers
- 1 1/4 cups Raw Cashews
- 1 1/4 cups Hot Vegetable Broth
- 1/2 cup Nutritional Yeast
- 1 medium Yukon Gold Potato, peeled and boiled
- 2 tbsp Fresh Lime Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1/2 tsp Smoked Paprika
- 1 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1 tbsp Olive Oil
- 1/2 cup Diced White Onion
- 1 can (10 oz) Fire Roasted Diced Tomatoes With Green Chiles, drained
- 3 tbsp Chopped Fresh Cilantro
Instructions
- Soak the cashews in boiling water for 20 minutes, then drain. Set the oven to broil.
- Place the poblanos on a foil lined sheet and broil for 12 minutes, turning halfway, until the skins are blistered and blackened in spots. Seal them in a bowl covered with a plate for 10 minutes, then slip off the skins and remove the seeds.
- Add the drained cashews, hot broth, nutritional yeast, boiled potato, lime juice, apple cider vinegar, cumin, chili powder, smoked paprika, salt, garlic powder, and one of the roasted poblanos to a blender. Blend on high for 2 minutes until velvety and pourable.
- Chop the second poblano into small pieces and set it aside for texture.
- Heat the olive oil in a saucepan over medium heat and cook the diced onion for 4 minutes until soft and sweet.
- Pour in the blended queso along with the drained tomatoes with green chiles and the chopped poblano. Warm over low heat for 5 minutes, stirring constantly, until thick and steaming. Thin with a splash of broth if it tightens too much.
- Sprinkle with cilantro and serve warm with tortilla chips, over nachos, or spooned onto tacos.
Nutrition
Serving: 1servingCalories: 194kcalCarbohydrates: 15gProtein: 6gFat: 11g