INGREDIENTS
2 c. raw cashews (10 oz.)
3 1/2 tsp. chile powder, divided
4 tsp. chipotle en adobo sauce, divided
1 garlic clove
1 tsp. nutritional yeast
1 tsp. onion powder
1/2 tsp. ground turmeric
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 1/2 c. boiling water, plus more as needed
Kosher salt
2 tbsp. extra-virgin olive oil
1 c. fresh or frozen corn (thawed if frozen)
1/2 jalapeno, thinly sliced
Cilantro leaves, for garrnish
Tortilla chips, for serving
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DIRECTIONS
- Combine cashews, 2½ teaspoons of the chile powder, 1 tablespoon of the chipotle sauce, garlic, nutritional yeast, onion powder, turmeric, garlic powder, and cumin in a blender. Carefully pour the boiling water into the carafe. Cover and blend on high until smooth, about 1 minute. Season with salt, adding extra water a tablespoon at a time as needed to thin to a thick, queso-like consistency, blending after each addition. Transfer the queso to a serving bowl.
- Heat oil in a medium skillet over medium-high. Add corn and cook, stirring, until lightly charred, 1 to 2 minutes. Remove from heat and stir in the remaining teaspoon of chile powder and the remaining teaspoon of chipotle sauce. Spoon the corn over the queso, top with jalapeño and cilantro, and serve with tortilla chips.
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