Amazo-queso dip

I got this recipe from The Cheesy Vegan cookbook and found it easy to do. It doesn't require to get things ready in advance but just 90 minutes to soak cashews.

It goes perfect on top of tortilla chips along with beans and salsa.


Original recipe ingredients:

  • 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
  • 1/2 cup raw oatmeal (or rolled oats) ground into powder
  • 1/2 cup filtered water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 can diced organic tomatoes or medium salsa (see above)
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked Spanish paprika
Original recipe directions: 
 
In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using).

Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.
Ingredients:
  • 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
  • 1/2 cup raw oatmeal (or rolled oats) ground into powder
  • 1/2 cup filtered water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 can diced organic tomatoes or medium salsa (see above)
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked Spanish paprika
Directions:
 
In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

 Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using). 

 Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.

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My version from the original:
  • 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
  • 1/2 cup raw rolled oats ground into powder
  • 1 jar Trader Joe's Garlic Chipotle Salsa 

TJ's Garlic Chipotle Salsa
I used Trader Joe's Garlic Chipotle Salsa for this cheese instead of regular canned tomatoes and spices.Using this, there is no need of using canned tomatoes, water and all spices.

Directions:

In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using).

Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.

 Enjoy!
Amazo-queso dip
With beans on top of nachos

 

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