Charred Jalapeño Green Chile Cashew Queso Recipe
Introduction
This Charred Jalapeño Green Chile Cashew Queso is a creamy, dairy-free twist on traditional queso. With the smoky heat of charred jalapeños and green chiles, it’s perfect for dipping or drizzling over your favorite dishes.
Ingredients
- 1 cup raw cashews, soaked
- 2 jalapeños, charred
- 2 green chiles, charred
- 2 cloves garlic
Instructions
- Step 1: Soak the raw cashews in water for at least 2 hours or overnight to soften them.
- Step 2: Char the jalapeños and green chiles over an open flame or in a hot pan until the skin is blackened and blistered. Let them cool, then peel off the skins if desired.
- Step 3: In a blender, combine the soaked cashews, charred peppers, and garlic. Blend until smooth and creamy, adding a little water if needed to reach your desired consistency.
- Step 4: Taste and adjust seasoning with salt or lime juice if you like, then serve warm or at room temperature.
Tips & Variations
- For extra depth, roast the garlic before blending.
- Add a squeeze of lime juice for brightness.
- If you prefer milder heat, remove seeds from the jalapeños before charring.
- Use canned green chiles if fresh ones aren’t available, but reduce added salt accordingly.
Storage
Store leftover queso in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use roasted peppers instead of charred ones?
Yes, roasted peppers will provide a similar smoky flavor and work well in this recipe.
Is this queso recipe vegan?
Yes, this recipe is entirely plant-based, using cashews instead of cheese.
PrintCharred Jalapeño Green Chile Cashew Queso Recipe
A creamy, spicy, and dairy-free queso made from cashews and charred jalapeños and green chiles. This queso offers a flavorful and vegan-friendly alternative to traditional cheese dips, perfect for snacking or topping your favorite Mexican dishes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: About 1 ½ cups 1x
- Category: Dip
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Cashew Base
- 1 cup raw cashews, soaked for at least 2 hours
Peppers & Aromatics
- 2 jalapeños, charred and seeded
- 2 green chiles, charred and seeded
- 2 cloves garlic
- ½ teaspoon salt
- ¼ cup water (adjust for consistency)
Instructions
- Soak Cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 2 hours or overnight to soften, which will help achieve a creamy texture when blended.
- Char the Peppers: Using a grill, stovetop burner, or broiler, char the jalapeños and green chiles until blackened on all sides. Once charred, place them in a covered bowl to steam for 10 minutes, then peel off the skins and remove seeds to reduce heat as preferred.
- Blend Ingredients: Drain the soaked cashews and add them to a high-speed blender along with the charred peppers, garlic cloves, salt, and water. Blend until smooth and creamy, adjusting water quantity to reach your desired queso consistency.
- Adjust Seasoning: Taste the queso and add more salt or garlic as needed. Blend again briefly to combine any added seasonings.
- Serve: Transfer the queso to a serving bowl and enjoy warm or at room temperature as a dip or sauce for chips, tacos, or vegetables.
Notes
- Soaking cashews overnight will yield a creamier queso, but 2 hours is sufficient in a pinch.
- Removing seeds from peppers reduces heat intensity; leave them in for more spice.
- Add a squeeze of lime juice or a pinch of smoked paprika for an extra flavor dimension.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently before serving by microwaving or warming in a small saucepan, stirring frequently.
Keywords: cashew queso, vegan queso, dairy-free dip, charred jalapeño dip, green chile queso, healthy snack, plant-based cheese
