Low Iodine Dairy Free Green Chile Queso Rice
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Learn more →Ingredients
4 servings
For the queso sauce
- 1 cup raw cashews
- 1 cup water
- 3 tbsp nutritional yeast
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the rice
- 1 tbsp olive oil
- ½ cup white onion, finely diced
- 1 cup long-grain white rice
- 1 ¾ cups low-sodium chicken broth
- 1 can (4 oz) diced green chiles, drained
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
Place the cashews in a small saucepan and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 minutes, until the cashews are tender and easily pierced with a fork. Drain and rinse under cold water.
- 2
Transfer the drained cashews to a blender along with 1 cup fresh water, the nutritional yeast, cumin, garlic powder, onion powder, and 1/2 tsp salt. Blend on high for 60–90 seconds, until completely smooth and pourable with no visible cashew pieces. Set aside.
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