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5 from 1 vote
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Homemade Creamy Chile con Queso
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Vegan and Gluten-Free
Course: Appetizer
Cuisine: American
Keyword: homemade, creamy
Servings: 12 servings
Calories: 67 kcal
Author: Amie Valpone
Ingredients
  • ¾ cup almond milk
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. cornstarch
  • 3/4 cup cashews
  • 1 3/4 cups warm water
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. fresh lemon juice
  • 1/4 tsp. garlic powder
  • 1/4 tsp. turmeric
  • 1 red bell pepper, finely diced
  • 3/4 cup salsa
  • 2 Tbsp. fresh cilantro, finely chopped
  • Sea salt and freshly ground white pepper to taste
Instructions

  1. Combine almond milk and vinegar in a small bowl; set aside for 5-10 minutes until mixture thickens. Add cornstarch; mix well to combine.

  2. In a food processor, grind cashews. Remove from food processor and add to a medium sized pot over medium heat.

  3. Add water, nutritional yeast, lemon juice, garlic powder, turmeric and almond milk mixture. Mix well; add red bell pepper, salsa, cilantro, sea salt and pepper. Serve warm, at room temperature with corn tortilla chips, crudites, atop burritos, tacos and salads. Enjoy.

Nutrition Facts
Homemade Creamy Chile con Queso
Amount Per Serving
Calories 67 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 139mg6%
Potassium 183mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 555IU11%
Vitamin C 14mg17%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.