Charred Jalapeño Green Chile Cashew Queso Recipe

Introduction

This Charred Jalapeño Green Chile Cashew Queso offers a creamy, flavorful twist on classic queso with a smoky heat from charred jalapeños. It’s a dairy-free, vegan-friendly dip that’s perfect for parties or adding a spicy kick to your meals.

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

1. 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 to char all sides until blackened.
2. Step 2: Place the charred jalapeño in a sealed plastic bag and let it sit for 10 minutes. Then peel off and discard the charred skin. Remove and discard the seeds and stem. Rinse under cold running water if needed to make this easier.
3. Step 3: Add the jalapeño, soaked cashews, diced green chiles, nutritional yeast, salt, cumin, chili powder, garlic powder, and water to a high-powered blender. Blend until completely smooth and creamy.
4. Step 4: Taste and adjust seasoning with additional salt if desired. Serve warm with chips, on taco salad, or over burrito bowls.

Tips & Variations

• Soak cashews longer or in hot water for quicker softening if short on time.
• Use roasted green chiles for a deeper smoky flavor.
• Add a squeeze of lime juice for brightness and balance.
• For less heat, remove all seeds from the jalapeño or use a milder pepper.

Storage

Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw cashews instead of soaked?

Soaking cashews softens them for a creamy texture; using them raw may result in a gritty texture, so soaking is highly recommended.

How spicy is this queso?

The heat level depends on how much of the jalapeño seeds you include. Removing all seeds will mellow the heat, while leaving some adds a pleasant kick.

Charred Jalapeño Green Chile Cashew Queso Recipe

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★★★★★

4.9 from 265 reviews

This Charred Jalapeño Green Chile Cashew Queso is a creamy, smoky, and mildly spicy vegan queso dip made from soaked cashews, charred jalapeño, and green chiles. Perfect for dipping or adding a flavorful twist to taco salads and burrito bowls, this recipe offers a dairy-free, nutritious alternative to traditional cheese sauces.

• Author: zara
• Prep Time: 10 minutes (excluding cashew soaking time)
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus 4 hours or overnight soaking for cashews)
• Yield: About 1.5 cups 1x
• Category: Dip
• Method: Baking
• Cuisine: Southwestern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Produce

• 1 medium-large jalapeño

Canned Goods

• 1 (4 ounce) can mild diced green chiles

Pantry

• 1 cup cashews, soaked for 4 hours or up to overnight
• 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

1. Char the Jalapeño: Preheat your oven broiler to high and position the oven rack in the upper third or highest position. Place the whole jalapeño on a foil-lined baking sheet and broil for 10-15 minutes, turning every few minutes to char the skin evenly until it is black and blistered.
2. Steam and Peel: After broiling, place the jalapeño into a sealed plastic bag and let it sit for 10 minutes. This steaming process loosens the skin for easy removal. Then, under cold running water, peel off the charred skin, discard it along with the seeds and stem.
3. 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 the mixture is completely smooth and creamy.
4. Adjust Seasoning and Serve: Taste the queso and adjust the salt as needed. Serve the queso warm or at room temperature with chips, or use it as a sauce over taco salads or burrito bowls.

Notes

• Soaking the cashews for at least 4 hours or overnight softens them to create a creamy, smooth texture.
• Removing the jalapeño seeds reduces the heat, adjust accordingly for desired spiciness.
• Use mild diced green chiles to keep the flavor balanced without overwhelming heat.
• If you prefer a thinner queso, add more water gradually while blending.
• This queso dip can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: cashew queso, vegan queso, green chile dip, charred jalapeño, dairy-free queso, vegan dip, southwestern dip