Vegan Queso With Smoked Tomato Crunch

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Vegan Queso With Smoked Tomato Crunch

An easy-to-make party favorite! This queso is great as a dip for tortilla chips, soft pretzels, and veggie platters. It also makes a great topping for baked potatoes, Frankfurters, and anything else that could use a drizzle of molten cheesy goodness combined with smoky crunchy bits.

Cook Time:
20
Prep Time:
20
Yield:
8-10 servings

Ingredients

1 cup Raw cashews
2 TBS Sea salt
4 Cippolini or pearl onions
2 cloves Garlic
1 tsp Turmeric
2 tsp Yellow mustard
1 Jalapeno
1 Anaheim chile
2 TBS Safflower oil
1/4 cup Nutritional yeast
1/2-3/4 cup Nut or hemp milk
1/4 cup Field Roast Smoked Tomato Quarter Loaf, crumbled

Preparations

Do ahead: Cover cashews in water and allow to soak for 4-8 hours.

Preheat oven to 375°F.

Drain cashews after soaking and rinse clean.

Toss both peppers, onions, and garlic in oil and roast for 25-30 minutes.

Add all ingredients except Smoked Tomato Quarter Loaf to blender or food processor and process on high until very smooth.

Add crumbled Smoked Tomato Quarter Loaf to a pan over medium low heat. Stir periodically, allowing the quarter loaf to get crispy.

Transfer cheese to a bowl and garnish with Smoked Tomato crunch.

Vegan Queso With Smoked Tomato Crunch

comments


Melia Newman

So how do I get these wonderful varieties of your product in Allen, TX. My local Whole Foods doesn't even carry the Chipotle sausage or the Celebration roast and I have to drive a half hour or more to the nearest Central Market. And Central Market doesn't carry the deli slices. Not that it helps that Whole Foods carries the deli slices, since half the time they are sold out.

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