Matt's Chipotle Queso Cream Sauce & Dip
Matt's Chipotle Queso Cream Sauce & Dip
A great addition to any vegan Mexican meal. Gives it a lot of flavor and spice.
A great addition to any vegan Mexican meal. Gives it a lot of flavor and spice.
Ingredients
Ingredients
1 1/8 to 1 1/4 Cup of Cashews
2-4 cloves of garlic to taste (I use already refridgerated minced garlic)
3/4 cup Almond Milk (add more as needed)
1/2 Cup of Lemon Juice
1 - 7oz can Chipotles in adobo
1 tsp salt
1 tsp pepper
4-5 Tbsp Onion Powder
1 Tsp Cumin
1 Small bunch of Cilantro
1 Can of Rotel
1 Tbsp Balsamic Vinegar
How To:
PREP:
Soak the cashews for 4-8hrs in bowl of water that fully covers the cashews.
or
Boil the cashews in a pan for 15min.
Place in a high-speed blender like Nutri-Bullet or Blentec all of the other ingredients.
Adjust flavor to taste:
- Should have a fair amount of heat as is
- To tone heat add guacamole 1 TBSP at a time and taste to liking.
NOTE:
Will thicken upon standing and refrigeration...can be more of paste. Is great as dip in this format.
If desired more of a cream sauce add more guacamole and/or almond milk to desired consistency.
This is great with:
This sauce go's great with Lindsay's Vegan Mexican Pasta
recipe!
