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Vegan Queso Fundido

4.0

1 cup water, plus more for soaking

1 lb of Oaxacan chilis

4 cups of cashews (soaked in water overnight or for a few hours)

2 cups water

½ cup lemon juice

2 tablespoons apple cider

4 ½ tablespoons onion powder

1 tablespoon salt

9 teaspoons turmeric powder

1 jalapeno

1 garlic clove

1 chipotle in adobo

1 tablespoons chipotle powder

¼ cup pumpkin seeds

¼ cup nutritional yeast

¼ cup Oaxacan Paste (or desired amount depending on how spicy you like it)

4 quarts vegan nacho cheese sauce

6 Roasted portobello mushrooms, sliced thinly

Salt

2 oz Vegan Mozzarella Cheese

1 oz Green Onions for garnish (optional)

Tortilla Chips or Soft Tortillas for serving

Toast chilis in your oven’s broiler for a few minutes to get them roasted. Then soak in water for at least 15 minutes. Blend chilis and water into a blender to form a paste. If too thick, add more water. If too liquid, add more chilis.
Add all ingredients for vegan nacho cheese to a blender and blend until smooth. Add water to reach desired consistency (not too thick or too runny).
Place all ingredients for mushroom Oaxacan cheese sauce into a pot and bring to a simmer for about 10 minutes or until all ingredients flavors have infused.
Set your oven’s broiler to high. Place Oaxacan cheese in a hot iron skillet or oven-friendly dish and top with mozzarella cheese. Place in oven until the top is light brown and crisp. Garnish with green onions (optional) and serve with chips or soft tortillas.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

Cuisine🇲🇽Mexican

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 28 weeks ago

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