Hatch Chili Queso (vegan, paleo)

Let's play a game of association. I say a word, and you say what immediately come to mind. Ready....

QUESO. 

Super Bowl parties. Ball games. Mexican food. Comfort food. Satisfying. 

All of those are pretty positive associations. I mean, who doesn't love a good queso dip? And if you can have this delicious comfort food while still getting a boost of healthy fats, protein, and B vitamins, then I'd say that's a win on all levels.

I have experimented with various cashew cheeses, but this recipe has been my favorite so far. I just love the addition of the spicy hatch chilies! 

hatch chili queso 

Time: 2-4 hours to soak cashews + 5 minutes to make sauce

Ingredients:

  • 1 cup raw cashews
  • 2 Tbsp. fresh lemon juice
  • 4 Tbsp. nutritional yeast
  • 1/2 tsp turmeric
  • 1 tsp garlic powder
  • 10 oz. can of diced tomatoes with jalapenos
  • 4-oz. cans of hatch green chilies
  • Water as needed 
  • Salt to taste
  1. Soak the cashews in water for 2-4 hours to soften them.
  2. Drain the water and put cashews in a blender with lemon juice, turmeric, yeast, salt, garlic powder, and just the liquid from the cans of tomatoes and chilies. 
  3. Blend until you have a creamy sauce. You may need to add water to create the perfect consistency.  You can also add olive oil to create a creamier sauce. 
  4. Transfer the mixture into a small bowl and stir in the hatch chilies and tomatoes. 

Serve warm with chips, veggies, or on my Chili Cheese Sweet Potato Fries!