How to Make Romertopf Vegan Recipes

Vegan Queso

Place half the onions and potatoes in a dutch oven or römertopf pan.

Recipe Summary Vegan Queso

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

Ingredients | Romertopf Vegan Recipes

1 cup raw cashews

2 ½ cups hot water, divided

2 tablespoons nutritional yeast

2 tablespoons fresh salsa

2 cloves garlic, roughly chopped

1 teaspoon ancho chile powder

1 teaspoon Dijon mustard

¾ teaspoon ground cumin

¾ teaspoon kosher salt

Directions

Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.

Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

You can use pico de gallo instead of fresh salsa.

Info | Romertopf Vegan Recipes

prep: 10 mins additional: 5 mins total: 15 mins Servings: 10 Yield: 10 servings

TAG : Vegan Queso

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