This guilt-free "queso" is completely vegan and surprisingly delicious! Made with cashews, coconut milk, nutritional yeast and Sky Valley verde sauce, this dip takes on a gooey, cheesy consistency that may fool even the most discerning cheese lovers!
1/4cuppotatopeeled and chopped
3/4cupraw cashewssoaked overnight and drained
1/2cupSky Valley verde sauce
4ouncescanned green chiles
In a bowl, add cashews and cover with enough water to cover the nuts. Cover bowl with plastic wrap and let soak overnight (or for at least 8 hours). When ready to prepare the queso, remove plastic wrap and drain excess water from the cashews. Set aside.Next, in a microwave-safe bowl, heat chopped potato on high for 2 minutes, or until fork tender.Add potato to a food processor along with soaked cashews and remaining ingredients. Blend until very smooth and then place dip into a saucepan over low heat. Stir occasionally and cook until "queso" is warmed through. Alternatively, you may also put the dip into a small crockpot and warm it on your pot's lowest setting. Serve with tortilla chips or your choice of assorted vegetables. My favorites are carrots, broccoli and red pepper strips. Enjoy!
If you'd like to add additional heat to your queso, or would like it to have a chunkier consistency, you can fold in additional diced green chiles or diced pickled jalapeño peppers while warming the queso.