Spicy Queso
Meltable, dip-able, ultra-stretchy cheese dip made with boiled potatoes, cashews, and the ultimate secret ingredient: pickle juice! Perfect for dunking corn tortillas or smothering over nachos.
INGREDIENTS
250 gr of potatoes — peeled and diced. 1 cup of raw cashews. 1 clove of garlic. ⅓ cup of nutritional yeast — vegan gold dust. ¼ tsp of turmeric — for that classic yellow glow. 1 tsp of smoked paprika. 4 dried large La Palma or Hatch peppers. ½ cup of pickle juice — trust the process, this brings the magic tang. 2 tbsp of olive oil & 2 tbsp of tapioca starch — for that stretchy melt. 1 ½ tsp of salt.
THE BOIL & BLEND
Place the diced potatoes and raw cashews in a saucepan, cover with water, and bring to a boil over medium-high heat[7]. Cook for 10 minutes until the potatoes are fork-tender[7].
Drain thoroughly in a colander and let them drip dry for a minute[7].
Transfer the cooked potatoes and cashews into your high-speed blender[7]. Add the garlic, nutritional yeast, turmeric, smoked paprika, La Palma peppers, pickle juice, olive oil, tapioca starch, and salt[7].
Blend on high speed for 60 seconds until completely silky, glossy, and smooth[7].
THE QUESO MELT
Pour the blended mixture into a saucepan over medium heat[7].
Whisk constantly for 4 to 5 minutes[7]. You'll see the tapioca starch activate as the sauce transforms into a thick, bubbly, stretchy queso[7].
Serve warm with tortilla chips, or garnish with sliced serrano peppers, chopped cilantro, and minced red onion[7]!