Vegan cashew queso from Amá: A Modern Tex-Mex Kitchen (page 186) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tortilla chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rradishes on August 24, 2022

    I wouldn't call this cheese, but it definitely is a delicious dip/sauce.

  • patioweather on March 18, 2020

    Even non-vegans thought this was great. The tomatillo salsa gives it a unique freshness it and makes it less "cheesy" than some other nacho cheese. If you eat a lot of vegan nacho cheese, you become used to the flavor profile of nutritional yeast or other similar ingredients. This has an entirely different flavor profile and so it's a nice change of pace. Will boil some pasta to eat my leftovers on.

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