Queso Blanco

Olina Swan

Vegan yumminess from Isa Does It

¾c cashews (soaked for at least 2 hours)

1tbsp mellow white miso

1¼c vegetable broth

3tbsp nutritional yeast

2 cloves garlic

2tsp cumin

¼tsp salt

2tbsp fresh lemon juice

2tsp olive oil

1 small yellow onion, finely diced

2 jalapeños, seeded and finely chopped

Drain cashews and add them to a blender with broth, miso, nutritional yeast, garlic, cumin, ¼tsp salt, and lemon juice. Purée until completely smooth (1 to 5 minutes). Scrape down the sides to get everything!

Prepare a 2qusrt saucepan over medium heat and add the oil. Sauté the onion and jalapeño with a pinch of salt for 3 minutes, just until soft. Add the blended cashew mixture. Cook for about 10 minutes using an angled wooden spoon to stir occasionally, until the queso is hot and thickened.

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