Low Iodine Dairy Free Queso
Total time50 min
Prep time10 min
Cook time10 min
4.8(5)
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Learn more →Ingredients
6 servings
- 1 cup raw cashews
- ¾ cup water
- 3 tbsp nutritional yeast
- 1 can (4 oz) diced green chiles, drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp fresh lime juice
- ½ tsp salt, plus more to taste
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp pickled jalapeño slices, chopped (optional)
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with boiling water. Soak for 30 minutes, then drain and rinse thoroughly.
- 2
Transfer the drained cashews to a blender. Add the 3/4 cup water, nutritional yeast, cumin, chili powder, smoked paprika, garlic powder, onion powder, lime juice, and salt. Blend on high speed for 60–90 seconds until completely smooth with no visible cashew pieces.
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