Charred Jalapeño Green Chile Cashew Queso Recipe
Introduction
This Charred Jalapeño Green Chile Cashew Queso is a creamy, flavorful vegan cheese alternative that’s perfect for snacking or spicing up your meals. With a smoky kick from the charred jalapeño and a rich texture from soaked cashews, it’s a delicious and healthy dip everyone will love.
Ingredients
- 1 medium-large jalapeño
- 1 cup cashews, soaked for 4 hours or up to overnight*
- 1 (4 ounce) can mild diced green chiles*
- 1/3 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup water
Instructions
- Step 1: Preheat your broiler to high and position the rack in the upper third of the oven. Place the jalapeño on a foil-lined baking sheet and broil for 10-15 minutes, turning every few minutes until the skin is black and charred on all sides.
- Step 2: Transfer the jalapeño to a plastic bag and seal it, letting it steam for 10 minutes. Then peel off the charred skin and discard it, along with the seeds and stem. Rinsing under cold water can help remove the seeds more easily.
- Step 3: Add the peeled jalapeño, soaked cashews, diced green chiles, nutritional yeast, salt, cumin, chili powder, garlic powder, and water into a high-powered blender.
- Step 4: Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt if needed.
- Step 5: Serve your cashew queso warm or cold with chips, on taco salad, or drizzled over burrito bowls.
Tips & Variations
- Soaking cashews overnight helps create a creamier texture, but a minimum of 4 hours works well too.
- Adjust the heat level by leaving some seeds in the jalapeño or using a milder pepper.
- For extra smokiness, try adding a pinch of smoked paprika.
Storage
Store the queso in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the texture if needed. Stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this queso without a high-powered blender?
You can use a regular blender, but the texture may be a bit less smooth. Soaking the cashews longer can help achieve creaminess.
Is this queso suitable for nut allergies?
This recipe relies on cashews for its creamy base, so it is not suitable for those with tree nut allergies. Consider trying a seed-based queso alternative instead.
Print
Charred Jalapeño Green Chile Cashew Queso Recipe
- Total Time: 30 minutes
- Yield: About 1 1/2 cups 1x
- Diet: Vegan
Description
This Charred Jalapeño Green Chile Cashew Queso is a creamy, dairy-free queso dip with a smoky, spicy kick from charred jalapeños and mild green chiles. Made with soaked cashews and flavorful spices, it’s a vegan-friendly alternative perfect for dipping chips or adding a flavorful touch to taco salads and burrito bowls.
Ingredients
Queso Ingredients
- 1 medium-large jalapeño
- 1 cup cashews, soaked for 4 hours or up to overnight
- 1 (4 ounce) can mild diced green chiles
- 1/3 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 cup water
Instructions
- Char the Jalapeño: Preheat your broiler to high and place the oven rack in the upper third. Lay the jalapeño on a foil-lined baking sheet and broil for 10-15 minutes, turning every few minutes until blackened and thoroughly charred on all sides.
- Steam and Peel Jalapeño: Place the charred jalapeño in a sealed plastic bag and let it steam for 10 minutes. Remove the jalapeño, peel off the blackened skin under cold running water, then remove and discard the seeds and stem.
- Blend the Queso: In a high-powered blender, combine the peeled jalapeño, soaked cashews, diced green chiles, nutritional yeast, salt, cumin, chili powder, garlic powder, and water. Blend until completely smooth and creamy.
- Adjust Seasoning and Serve: Taste the queso and add additional salt if needed. Serve warm or at room temperature with chips, or use it as a sauce on taco salads or burrito bowls.
Notes
- Soaking cashews softens them for a creamy blend; soak for at least 4 hours or overnight for best texture.
- Using a plastic bag to steam the jalapeño after charring helps loosen the skin for easy removal.
- If you prefer less heat, remove all seeds from the jalapeño carefully, or use fewer jalapeños.
- This queso can be stored in an airtight container in the refrigerator for up to 5 days.
- To reheat, warm gently on the stovetop or in the microwave, stirring frequently to maintain the creamy texture.
- Prep Time: 15 minutes (including soaking time excluded)
- Cook Time: 15 minutes
- Category: Dip
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: vegan queso, cashew queso, jalapeño queso, dairy-free dip, green chile dip, vegan appetizer
