Ingredients
Units
Scale
- 1 cups raw and unsalted cashews.
- 1 cups water
- 1/4 heaping cup nutritional yeast
- 2 15 oz. cans of tomatoes and green chilis (feel free to use only one can if you aren't the biggest tomato fan. I love lots of tomatoes in mine. )
- 1 tsp onion powder
- 2 Tablespoons lemon juice (fresh or bottled is fine)
- 1/2 teaspoon salt (or more to taste)
Instructions
- Bring 1 cup of cashews to a boil. Allow to boil for about 5 minutes then turn off the stove and allow them to soak for an additional 10-20 minutes or longer.
If you do not have a high speed blender I would recommend letting them sit for a minimum of 30-45 minutes. High speed blender about 10 minutes. - Drain the water from your cashews, rinse, and set the cashews aside.
- In your blender, combine cashews, water, salt, lemon juice, onion powder, nutritional yeast, and the drained liquid from your can of Rotel. Blend until smooth.
- Pour the queso in a pot and stir in the Rotel tomatoes and green chilis.
Heat on medium stirring frequently for about 5 minutes or until warm. - Serve immediately or store in an airtight container in the refrigerator for up to a week. *The longer is sits the creamer and thicker it becomes.
- Category: Appetizer
- Cuisine: Mexican