>I don’t have a photo, but I promise this recipe is amazing! I am going to steal a photo of something similar to give you an idea, but Cashew Cheese Queso Dip makes the world go round!
A few weeks ago (on Earth Day) we went to the Spiral Diner in Dallas, Texas. It is a Vegan restaurant. It is so yummy and wonderful. We had this dip platter that had a cashew based queso dip. My husband freaked out over it and wanted it. For weeks he talked about. So, I decided to take the plunge and try and try to recreate it at home.
I did some research online, and I couldn’t find a recipe that I thought would not be too spicy. Plus all the recipes I found were WAY too complicated. I hate complicated recipes when they don’t have to be. So, I went out on a limb and made my own. Oh my gosh, I was so nervous. But it turned out really well.
It should look something like this:
- 2 c. Cashews (you should soak these, because you should soak nuts when using them for nut cheese, but I didn’t have time the other day, and my queso turned out fine).
- 2 c. vegetable broth
- 2 TBSP. white miso (white miso is mild and yummy plus it is the right color)
- 2 tsp. cornstarch
- 1 diced onion
- 1 diced red bell pepper
- 4 garlic cloves
- 1/2 TBSP chili powder
- 2 tsp. cumin
- 2 TBSP nutritional yeast
- 1/2 tsp salt
- Juice of 1 lemon