I don’t have a picture for this one, yet. I keep eating it too fast! (It’s also not that photogenic.)
Comfort foods are hard to come by when you’re on an elimination diet, and while this stuff should never be referred to as “cheese,” it scratches a certain itch for something savory, hot, and gooey. It’s delicious spooned into the mouth with homemade sweet potato crisps.
This recipe is from the dim recollection of what I did last time I made the queso. Following this recipe is going to get you 95% there, but please follow your heart and your tastebuds to get it just the way you like it. :)
1 cup raw cashews (I always soak for a few hours, then rinse and drain)
2 cups water
1/4 cup nutritional yeast flakes
2 TB tapioca or arrowroot starch
2 tsp garlic powder
2 tsp salt
1 TB paprika
1 TB rice vinegar (lemon juice would probably be fine, too)
6-8oz mild green chiles
In a high powered blender (I use my Vitamix; less powerful blenders or a food processor might not get this as smooth), combine all the ingredients except the green chiles until very smooth.
Transfer to a saucepan and bring to a simmer, whisking frequently. Simmer until the desired consistency is reached. (You might want to make it a little thicker than you think you want it, because when you add the chiles, it’s going to thin out a bit.)
Take off the stove and stir in the chiles. Salt/season to taste. Feel free to add other typical queso garnishes, like jalapenos, green onions, cilantro, sliced olives, etc.