Here’s a great vegan Green Chile Cashew Queso that can be used in a variety of ways. Add some to your burritos, tacos, enchiladas, or quesadillas. Or just scoops some up with tortilla chips!
After roasting this year’s batch of my Hatch green chiles, I promptly made some Hatch green chile sauce and this wonderful green chile cashew queso.
If you have a high speed blender don’t need to even need to soak the cashews. Just toss all the ingredients in the blender and give it a whirl until nice and smooth.Print
Green Chile Cashew Queso
1 C. raw cashews
1/2 –3/4 C. water
3 roasted hatch green chiles, peeled & seeded (may use small can chopped green chile)
1 clove garlic
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. black pepper
squeeze of lime juice (about 1 tsp. to taste)
Soak cashews in hot water for 30 minutes. Drain
In high speed blender combine cashews with remaining ingredients and blend until smooth and creamy. Add more water if necessary to obtain desired thickness.
Substitute 1 small can of chopped green chiles if you don’t have fresh roasted chile.