This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
The ultimate crowd pleaser—queso! Lindsey Baruch's plant-powered, dairy-free recipe has all the flavor and just the right amount of spice to keep your picnic pals sizzlin' through summer.
- 1 cup cashews
- 2 jalapeños
- 2 red tomatoes
- 1⁄2 white onion
- 1/4 cup nutritional yeast
- 1⁄2 of one large potato
- a little over 1/4 cup shredded carrots
- 1⁄4 tsp chili powder
- 1⁄4 tsp cumin
- 1⁄4 tsp garlic
- 1⁄4 tsp sea salt
- 1⁄4 tsp red pepper flakes
- 1⁄4 cup Unsweetened Almondmilk
Toppings + Garnish
Pico de gallo, guacamole, cilantro, chopped tomatoes, tortilla chips
Start by heating up a pan with water until it boils, add cashews and let simmer until the cashews are soft. Strain and set aside. Tip: you can also soak your cashews overnight with water, you just need them soft.
In the meantime, set up your oven to broiler and roast your tomatoes, jalapeños and onions for about 20 minutes, until all the vegetables are charred.
In a blender or food processor, mix your soft cashews, charred jalapeño, tomato and onions, nutritional yeast, 1/2 steamed potato, carrots, chili powder, cumin, garlic, salt, red pepper flakes and almondmilk. Blend for about 10-15 minutes (or more) until a thick and creamy dip forms. Tip: It may take a while to blend everything together to make it a creamy queso like consistency, be patient!)
Chill in the fridge for 30 minutes to an hour before serving with tortilla chips, pico de gallo and guacamole.