You'll find endless uses for this plant-based queso spread and dip: tortilla chip or veggie dip, loaded potato topping, nacho sauce... the sky is the limit!
Puree cashews in a food processor until smooth and no chunks remain, stopping to scrape the sides as needed..
For spread:
Add all ingredients, including 1/4 cup almond milk, and puree into a creamy spread.
OPTIONAL: Dice and saute jalapeno. For spicier cheese spread use the entire jalapeno and for mild/medium remove the seeds and only use half. Mix jalapeno into the spread.
For queso:
Add all ingredients, including 3/4 cup almond milk and puree into a creamy dip. If too thick, add more almond milk, 1 T at a time, until desired consistency is reached. Add additional hot sauce, if desired.
OPTIONAL: Dice and saute jalapeno. For spicier queso use the entire jalapeno and for mild/medium remove the seeds and only use half. Mix jalapeno into the queso.
Video
Notes
For a more creamy texture, let the cashews soak in water overnight. Soaking the cashews for a few hours before will make your queso/spread smoother as well.The longer you let your food processor run, the smoother the queso/spread will be.