Roasted Pepper Queso

Roasted Pepper Queso

I’m one of those people that enjoys snacks. Sometimes there’s nothing that satisfies more than a yummy bowl of chips and dip! Warm melty cheese with a nice kick of spice from fresh roasted peppers is a perfect example. I used a mix of Jalapeno and Serrano Peppers but if you’re not crazy into spice feel free to use Anaheim, Hatch or Poblano which have a milder heat.

Serves 4-6

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Ingredients

3 Jalapeño Peppers

2 Serrano Peppers

1/2 cup diced and seeded Tomato

1 1/2 cup Violife Colby Jack Shreds (You can use any vegan brand mix of Cheddar and Mozzarella)

1/2 cup Violife Epic Mature Cheddar grated ( You can use more Cheddar)

1/2 cup Raw Cashews ( I use Terrasoul)

1 small Potato peeled

1 thick slice of Onion

1 Garlic clove

1/2 cup Plant Milk ( I use Oat)

3/4 - 1 cup Water from boilng the veggies

Salt & Pepper to taste

Tortilla Chips for dipping

Directions

1. Roast the Peppers over an open flame or you can use a kitchen torch like I did. Make sure to char each side until the skins become black and blistered. Place the roasted Peppers into a bowl and cover with plastic wrap to steam for 20 minutes.

2. Once the Peppers have cooled use a paper towel or soft kitchen towel and gently rub the black or charred skins off. Remove the seeds and chop the Peppers. Set aside.

3. Soak the Cashews in enough hot water to cover for 30 minutes. Rinse and set aside

4. Boil the Potato, Onion and Garlic until fork Tender. Reserve 1 cup of the Water

5. Blend together the Cashews, boiled Veggies, Cheeses, Milk and Water until completely smooth and creamy.

6. Add in about half the roasted and chopped peppers and blend again until combined.

7. Pour the Queso into a pot and heat through. Add in the remaining Peppers and chopped Tomatoes and serve with Tortilla Chips