This vegan queso is a great party food — it's rich and has a complex flavor that everyone from kids to grandparents loves. When you serve this dip, make sure it's warm. — Gene Baur, Living the Farm Sanctuary Life.
Recipe courtesy of Jennifer Engel and Heather Goldberg, co-owners of West Hollywood, California-based Spork Foods Cooking Classes.
Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.
In a blender, combine the cashews and almond milk. Purée to make cashew cream.
Heat a large pot over medium heat and add the margarine, onions, garlic, and chiles. Cook until the onion is soft, 3 minutes. Stir in the cashew cream, nutritional yeast flakes, and lime juice until well blended. Add the salt, black pepper, cumin, beans, and tomatoes and cook for 5 minutes, stirring frequently.
Add the cheese. Cook until creamy and smooth, 1 minute. If the sauce is too thick, add an additional ½ cup almond milk. Remove from the heat. Serve warm with the tortilla chips.