Cashew Queso (Raw Vegan)

I will never buy Bitchin’ Sauce again in life thanks to this recipe I tweaked. I’ll just add different flavors and have a dippin’ good time. Again, I’m on The 21 Day Cleanse so I have to eat raw for the first time in my life. I thought it would be harder, but its opened up my eyes to so much. It’s even drawn the family closer because there is much to be prepped! Anyway… you came for DA CHEESE 😜 so here ya go!

Ingredients:

• 3/4 cup hot water

• 1 cup raw cashews

• 2 cloves garlic, chopped

• 2 Tbsp nutritional yeast

• 1/2 tsp ground cumin

• 1 tsp chili powder

• 1 tsp salt

• 1 Tbsp chopped Habanero pepper

• 1 tbsp Extra virgin olive oil

Instructions

• Add all ingredients to a blender (starting with the water and cashews) and blend until creamy, adding more water as needed to blend until creamy and smooth. Add just enough water to achieve a creamy, pourable queso. If it gets too thin, thicken with additional raw cashews.

• Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt to taste, cumin for smokiness, chili powder for heat, or garlic for zing. It should be flavorful, so don’t be shy.

• Serve with chips or add to things like tacos, nachos, burritos, and more! Garnish with a spoonful of fresh salsa or hot sauce for serving (optional).

• Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month. To thaw from frozen, set in refrigerator for 24-48 hours. Reheat in microwave or in a small saucepan over medium-low heat. Add more water as needed if it thickens when reheating.