Best Vegan Queso (8 Ingredients!)

1 cup (150g) raw unsalted cashews* (see NOTES at bottom regarding sub)

1 cup (240g) medium heat runny/not too chunky salsa (I used Pace Picante)

¾ cup (180g) PLAIN dairy-free yogurt (I used SO Delicious "Unsweetened" Plain coconut yogurt but Soy will work too, but it's slightly sweeter)

1 tablespoon (15g) white distilled vinegar

1 ¼ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt

4 oz can diced green chiles (use half or the whole can)

¼ to ½ cup diced tomatoes

Optional: sliced jalapenos and cilantro

subheading: NOTE:

If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, drain, rinse and proceed. Otherwise, the cheese will be gritty. OR, you can sub the cashews with equal gram amount (150g) RAW oil-free cashew butter.

subheading: NOTE:

Using a medium heat salsa here will give a nice kick of spiciness. If you are serving this to kids or prefer mild, then sub with a mild salsa.

I use this scale.

Directions at thevegan8.com

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