Charred 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
Scale
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
