
Vegan Chipotle Carrot Queso
Ingredients (15)
- 3 large carrots (about 1/2 pound), peeled and chopped
- 1 small white or yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 1 1/2 tablespoons extra-virgin olive oil
- 1 cup raw cashews, soaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
- 1 1/4 cups vegetable broth
- 3 to 4 tablespoons nutritional yeast flakes, to taste
- 1 to 3 tablespoons adobo sauce (from canned chipotle peppers)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- 1 small can green chilis, drained
- 2 tablespoons finely chopped pickled jalapeño peppers (optional, for a vinegary kick)
- Big handful cherry tomatoes, chopped
- Handful chopped fresh cilantro
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Cookie and Kate