Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog, enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram: @enrootkitchen.
a little bit about the recipe
This vegan queso is one of my favorite dips to make for friends! It’s spicy, delicious, and you don’t need to soak the cashews ahead of time!
SPECIAL EQUIPMENT:
Blender, water thermometer
TOTAL: 10m
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directions
First, heat the water to about 120 degrees Fahrenheit.
Add all ingredients to a blender and blend on medium/high until fully combined.
Pour the vegan queso into a bowl and serve immediately with chips. Enjoy!
tips
Feel free to soak the cashews for two hours to obtain a smoother queso.
Powdered ancho chile pepper has a lingering, but gentle spicy heat. It is a deep brick-red color and is often used in thick sauces: adobe, mole, enchilada.
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
