Chile con queso is a Mexican cheese dip typically prepared with cheese, chile peppers, onions, and spices. This recipe is great as a dip for crackers, chips or veggies, but it also makes a rich cheesy sauce for burritos and quesadillas. Feel free to substitute fresh homemade salsa of your choice in place of the prepared varieties.
- 3/4 cup unsweetened soy milk (not non-fat)
- 2 teaspoons apple cider vinegar
- 1 tablespoon cornstarch or arrowroot powder
- 1/2 cup raw cashews
- 1 1/2 cups water
- 1/4 cup lemon juice
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon mustard powder
- 2 tablespoons tahini
- 1/2 cup prepared spicy salsa (draining excess juices)
- 1/4 teaspoon salt (plus more to taste)
- Gather the ingredients.
- In a small dish or bowl, combine the soymilk and vinegar and allow to rest for 3-5 minutes or until thickened slightly. Mix in cornstarch or arrowroot, stirring to dissolve. Set aside.
- In a blender or food processor, process the cashews until finely ground. Set aside.
- In a small saucepan over medium heat, combine water, lemon juice, nutritional yeast, spices, and tahini. Stir in ground cashews and soymilk mixture until well blended. Stir in prepared salsa and salt. Cook until desired consistency, keeping in mind that mixture will thicken slightly as it cools. Salt to taste.
- Serve warm, at room temperature or cold with tortilla or pita chips, or use as a sauce for tacos, quesadillas or burritos.
**This recipe is suitable for dairy-free, vegan, vegetarian, egg-free, and lactose-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).