Before telling you all about this Incredible Chili Con Cashew Queso we gotta go to that good ol' disclaimer:
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It's here! House Vegan: Fall FoMo No More is finally here. I've talked about it, I've shared recipes from it, I've even done giveaways to share my enthusiasm for it, and (at long last) my ebook is finally available. Today is the first day of fall, the release of my first ebook, and the day of the Autumn Equinox Eats prompt for Vegan Mofo. A great day all around.
For me, fall is the most enchanting time of the year. The routine that it brings makes room for moments of calmness and renewal. The change in weather welcomes us to slow down and rest after the hustle of Summer vacation. With longer nights and shorter days, fall is nature's pass to sleep more, drink warming teas, eat hearty and healthy meals, and connect with the people and activities that we love.
Fall also gives us so much to look forward to. The holidays are plentiful, and with Halloween and Thanksgiving come a slew of events that even the most curmudgeonly of us can enjoy. There's too many wonderful practices, traditions, and foods to not adore at least one thing about fall.
I wrote House Vegan: Fall FoMo No More for people like me who are over the moon with this season. For those of us with tons of autumn traditions and aspirations, and an insatiable desire for warm eats and coziness. For those of us who aren't ashamed to say that we love pumpkin spice, and just want a way for our enthusiasm to shine. I'm thrilled to finally share with you how I do fall, and I hope that you find my methods helpful and fun.
To celebrate this milestone I'm sharing another recipe from the book. Last week I shared my recipe for Pumpkin Pie Almond Milk, and this time I'm going savory with my Chili Con Cashew Queso.
Queso is like a required snack at football watch parties down here, and I wanted to make a recipe that would satisfy vegans and non-vegans alike. This recipe is tried and true, and you pretty much can never go wrong with chili and cashew cheese. It may not scream Autumn Equinox to everyone, but to my fellow Texans? It totally does.
Chili Con Cashew Queso
Makes enough to serve 4 as an appetizer
- 1 cup raw cashew pieces
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1 ¼ cups water
- 2 ½ teaspoons mustard (use gluten-free, if needed)
- 1 cup chili, homemade or store-bought (we love this one from Amy's!)
1. In a clean nut or coffee grinder, grind the cashews into a soft powder. Do not grind them too much, or you’ll make cashew butter.
2. In a small pot, whisk together the cashew powder, nutritional yeast, salt, paprika, cumin, garlic powder, and water. Place the pot over medium heat, and whisk the mixture continuously until it’s thick and saucy. Take the cashew queso off of the heat, and whisk in the mustard.
3. Using an immersion blender, blend the queso until it’s smooth. (You can also carefully pour it into a standing blender, and blend it with the lid ajar.) After blending, pour the queso back into the pot.
4. Add the chili to the queso, and return it to a low heat to warm it up. Serve warm with tortilla chips.