This reminds me of my days in the raw food world. You can definitely make this non-vegan by adding regular milk, butter, and cheese. But here is the version I made. I actually made this for my brother’s birthday party. My entire family devoured it (none of whom are vegan) and LOVED it! Little did they know what was in it… mwahaha! I used a vitamix for the cashews and milk because it definitely made it silky smooth. I’m not positive that a food processor would work as well. So don’t yell at me if yours is chunky. Now, I’m not telling you to go out and buy a $600 blender…buuuuut it’s worth it when you have some spare change. This is an incredible appetizer (or entree if you’re me and Stew) for your next party, and it’s so delicious and good for you (I won’t tell if you don’t)! Enjoy.
Vegan Queso and Bean Dip–Serves 8-10
1 cup raw cashews
1-1/3 cup plus 1-3/4 cups unsweetened almond milk
3 tablespoons vegan margarine
3 tablespoons all-purpose flour
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 16-ounce can pinto beans
1 jalapeño, finely diced
1 tomato, seeded and diced
1/3 cup shredded vegan mozzarella cheese
1 bag corn tortilla chips, for serving
1. In a high-powered blender or food processor, blend cashews and 1-1/3 cup almond milk. Set aside.
2. Over medium heat in a large pot, heat margarine and flour to make a roux. Add onion and garlic, coat well, and cook for about 3 minutes. Add cashew mixture, nutritional yeast, remaining 1-3/4 cups almond milk, lemon juice and whisk until smooth. Add salt, pepper, cumin, pinto beans, jalapeño, and tomato and cook for about 5 to 7 minutes or until thick.
Add shredded vegan cheese. Cook for an additional minute, or until smooth. Remove from heat and serve with tortilla chips.