Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- cup ¼onion, diced
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon chili flakes
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 dash cayenne
- 2 tablespoons lemon juice
- 1 vegetable bouillon cube
- 1 cup soaked cashews
- 1 cup dairy-free milk
- 1 cup coconut milk
- 3 tablespoons cornstarch
Instructions
- Sauté all vegetables, spices, and lemon juice in a medium sauce pan until soft and tender.
- Blend the bouillon cube, cashews, milks, and cornstarch until completely smooth.
- Add the cooked vegetables to the blender and process again until smooth.
- Return all the contents to the sauce pan and cook until queso becomes thick.
- Serve hot or chilled; as a topping for soups, nachos, or chili relleno; or in quesadillas.
