Charred Jalapeño Green Chile Cashew Queso Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
