Vegan Chili Con Queso

Katherine Irvine Santangelo

2 cans of Rotel*, drain, set aside the tomatoes and the juice

Put in your high speed blender and whirl 4 minutes*

½ c cashews

½ c white beans

¼ c onion

½ c oats

¼ c nutritional yeast

2T arrowroot

½ c salsa

2t lemon juice

Rotel juice

1 ½ c water

1t crushed red peppers (optional if you want the Queso a bit spicier)

*if you are using a regular blender, soak your cashews ahead then after your blend everything cook it in a pot on the stove, it will thicken up really quickly so keep stirring.

After blending(cooking) add the Rotel Tomatoes

Queso will thicken as it cooks

Make ~4 ½ cups of Queso

This recipe is good and spicy. To make it a bit milder you have 2 choices:

1. Use 2 cans of mild instead of original Rotel

2. Use 1 can of Rotel and 1¼ c petite diced tomatoes

Optional add ins, add just before serving:

Beans

Chili

Bacon Bits, soy curls

Sausage (not the meat kind)

Chopped green onions

My favorite add in is pinto beans and then serve it over a baked potato.

Originally inspired by a Jill McKeever You Tube video

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