Smokey queso with morita chilies

Smokey queso with morita chilies



Combine the Cashews and the water, let soak 4 hours. 

Heat oil over medium heat. Add the onion and cook, stirring, until tender and translucent. 

Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, until aromatic. 

Add the cashews and water, stir to combine.

Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid boiling, until the potatoes are completely tender and cooked through. 

If you have a hand blender:  In the current pot, add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth, 

If you use a high-power blender: Carefully pour the mixture into a blender. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. In batches.  Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one. 

Taste, and blend in additional seasoning if needed. Pour the mixture back into the pot (if using blender) and add the tomatoes or salsa and jalapeños, if using.  

Cook over medium heat, stirring constantly, until the warm. 

Nutritional information

  • 24 portions
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Raw Cashews 4 Cups 

Water 9 Cups (may need more) 

Olive Oil ½ Cup 

White Onion, Small Dice 1 ½ Lbs. 

Russet Potato, Peeled, Grated 1 Lbs. 

Garlic, Minced ½ Cup 

Smoked Paprika 2 tsp 

Morita Chili Powder 3 tsp  

Cumin 2 tsp 

Garlic Powder 2 tsp 

Salt 2 tsp 

Red Star Nutritional Yeast, Flakes 1 Cup 

Oil Packed Sundried Tomatoes, Rinsed 4 Tbs 

Chipotle Hot Sauce 2 ½ Tbs 

White Wine Vinegar 4 tsp 

Fire Roasted Tomatoes, Drained 2 ½ Cups 

Optional toppings: Smokey Salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños, and/or finely chopped red onion