Charred Jalapeño Green Chile Cashew Queso Recipe
Introduction
This Charred Jalapeño Green Chile Cashew Queso is a creamy, flavorful vegan cheese dip perfect for snacking or topping your favorite dishes. With a smoky kick from charred jalapeños and green chiles, it’s a deliciously spicy twist on traditional queso.
Ingredients
- 1 cup raw cashews, soaked
- 2 jalapeños, charred
- 1/2 cup green chiles, charred
- 2 cloves garlic
Instructions
- Step 1: Soak the raw cashews in water for at least 4 hours or overnight to soften them.
- Step 2: Char the jalapeños and green chiles by roasting them over an open flame or under the broiler until the skin is blackened. Let them cool, then remove the skins if desired.
- Step 3: Drain the soaked cashews and place them in a blender along with the charred jalapeños, green chiles, and garlic cloves.
- Step 4: Blend everything until smooth and creamy, adding a little water if needed to reach your preferred consistency.
Tips & Variations
- For a milder queso, remove the seeds from the jalapeños before blending.
- Add a squeeze of lime juice for brightness and a touch of salt to taste before serving.
- Try blending in some smoked paprika for extra smoky flavor.
Storage
Store the queso in an airtight container in the refrigerator for up to 5 days. Reheat gently in a microwave or on the stove, stirring well to maintain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted peppers instead of charred ones?
Yes, roasted peppers work well and provide a smoky flavor, though charring adds a more intense, slightly bitter depth.
Is this queso suitable for a nut allergy?
This recipe relies on cashews for creaminess, so it is not suitable for those with nut allergies. You might try a similar recipe using sunflower seeds or cooked potatoes instead.
PrintCharred Jalapeño Green Chile Cashew Queso Recipe
A creamy and spicy vegan queso made by blending soaked cashews with charred jalapeño and green chiles, perfect as a dip or topping for your favorite Mexican dishes.
- Prep Time: 10 minutes (plus 2 hours soaking time)
- Cook Time: 5 minutes (for charring peppers)
- Total Time: 2 hours 15 minutes
- Yield: About 1 1/2 cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Main Ingredients
- 1 cup raw cashews, soaked for at least 2 hours
- 1–2 jalapeño peppers, charred and seeded (adjust to taste)
- 1/2 cup roasted green chiles, drained
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/2 cup water (or as needed for blending)
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 hours or overnight to soften, which makes blending easier and creates a creamy texture.
- Char the Peppers: Roast or grill the jalapeño peppers until the skin is blackened and blistered. Allow to cool, then peel off the skin and remove seeds if less heat is desired.
- Blend Ingredients: Drain the soaked cashews and add them to a high-speed blender along with charred jalapeños, roasted green chiles, garlic cloves, salt, and about 1/2 cup water. Blend until smooth and creamy, adding more water if the mixture is too thick.
Notes
- Adjust the number of jalapeños to control the heat of the queso.
- Soaking the cashews longer will result in an even creamier texture.
- Use roasted green chiles from a can for authentic flavor and convenience.
- This queso can be served warm or at room temperature.
Keywords: queso, vegan queso, cashew queso, green chile queso, jalapeño dip, dairy-free dip, Mexican dip
