+GF +SF +QP
I eat this cashew- and sweet potato–based queso by the spoonful straight out of the blender jar, right upon making it. It’s that incredibly good. Use it as you would any queso, and for a spiced version, see the alternative in Mexican Baked Mac and Queso. Or you know, grab a spoon and just dive in. —CS
MAKES 3 CUPS (750 G)
1 cup (120 g) raw cashew pieces, soaked in water overnight in the refrigerator, drained and rinsed
1 cup (235 ml) water
¾ cup (180 ml) canned coconut milk
1 tbsp (15 ml) lemon juice
1 medium sweet potato (about 9½ oz [270 g]), baked, peeled and chopped
¼ cup (20 g) nutritional yeast
1 tsp coarse kosher salt or ½ tsp smoked sea salt
1 tsp Emergency Broth Powder
1 tsp (5 g) maca powder
Place all the ingredients in a blender. Blend until smooth and thoroughly combined. Use as you would any queso.