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