Vegan Queso

Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Here is what you'll need! Vegan Queso Makes 2 cups INGREDIENTS 1 cup raw cashews 1 tablespoon olive oil ½ white onion, diced 2 cloves garlic, minced 2 carrots, sliced 1-2 serrano or jalapeño peppers, seeded and sliced ½ teaspoon cumin 1 teaspoon chili powder ½ cup vegetable stock ⅓ cup nutritional yeast Salt, to taste Black pepper, to taste 1 cup non-dairy milk Cilantro, to serve Tortilla chips, to serve PREPARATION 1. Add cashews to a small bowl and cover with boiling water and soak for 1 hour. 2. Heat olive oil in a pan over medium heat. Add onion and garlic, and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes. 3. Add carrots and chiles. Continue to cook for an additional 3-4 minutes, or until the onions are translucent and the chiles are tender. Add cumin and chili powders, and stir well to coat the vegetables. 4. Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes. Once the carrots are tender, transfer to a blender. 5. Add the soaked cashews, nutritional yeast, salt, pepper, and milk substitute to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk to adjust the consistency if necessary. 6. Pour mixture into a shallow bowl or serving dish. Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips. 7. Enjoy! Inspired by: http://www.thekitchn.com/recipe-creamy-queso-dip-227534 https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/25208 MUSIC Pet_Full Licensed via Warner Chappell Production Music Inc.
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