Vegan Chipotle Carrot Queso

Serves: 6 Save

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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Learn how to make this recipe at Cookie and Kate