Chilli con Queso is a spicy Mexican cheese dip. This is my dairy free <3 version …….& it’s easy, quick and yep…… “cheesy”.
YOU NEED
¼ cup of water
1 cup of raw cashews (soaked in water for a few hours and drained)
1 small lemon, juiced
2 teaspoons of apple cider
1/4 of teaspoon salt
1 cup of dairy free cheese
1 large red onion, peeled and finely diced
1 ½ cups of vegetable stock
2 long green chillies, halved, deseeded and finely sliced
3 small red chillies, halved deseeded and finely sliced
2 tablespoon of jalapenos, drained and finely chopped
2 large garlic cloves, peeled and minced
½ teaspoon of sweet paprika
1 handful of fresh coriander, washed and roughly chopped
YOU DO
Drain the cashews you have soaked and discard the water they were soaking in. Place them into a container along with the 1/4 of a cup of water, lemon juice, salt, apple cider vinegar and blend. Then put aside.
Heat a little water in a large pan, add the onions, chilli and garlic and stir over a low to medium heat until the onions are softened.
Add the stock, cashew mix and the cheese into the pan and stir all the ingredients until they are well combined and the cheese has melted. Gently simmer for a minute or two.
Remove the pan from the heat and stir through the jalapenos. Check the seasoning & spice level and if you are happy with both place the dip into a serving bowl, garnish with the paprika and coriander and serve.
Serve warm with corn chips and/or celery and carrot sticks.
Yields: 500ml.
Time: 35 minutes plus the soaking time.
Freezing: Not suitable for freezing.
