Cashew Queso

You can use this fast & easy plant-based queso as a dip OR a sauce over veggies, pasta, and the list goes on!
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You control the thickness by how much water you add. If it gets too thin, just add some more cashews to thicken it up.

​This recipe will keep covered for about a week in the fridge.

(makes 6 servings)

• ½ cup - 1 cup (120-140 ml) hot water
  
• 1 cup (120 g) raw cashews
  
• 1 clove garlic, chopped
  
• 2 Tbsp nutritional yeast
  
• 1/2 tsp ground cumin
  
• 1 tsp chili powder
  
• 1/2 tsp salt, plus more to taste
  
• 1 Tbsp hot sauce (or to taste)
  

Place all the ingredients in a high-speed blender, starting with just ½ cup (120 ml) of water. Blend until creamy, adding water if necessary to create a smooth consistency.
Taste and adjust the seasoning – add more hot sauce for heat, nutritional yeast for the cheese factor, or cumin for smokiness.
Pour into a dish and serve as a dip … or use it as a sauce.