I have honestly hand to my heart made this recipe at least 15 times and was never ever happy with the result. I never ever post recipes until I love the outcome and not unless my family licks the pan or plate clean!

My parents are both from Chihuahua Mexico. If there is one dish everyone from Chihuahua is familiar with its Chile Verde con Queso. It’s as common as beans and tortillas! We eat it with everything! It’s one of the many many things I look forward to when I go to Chihuahua… and when you mention the city of Villa Ahumada Chihuahua my mouth waters and I drool a little! They are famous for their Chile Verde! So with all that said, I’m trying to come up with healthier more nutrient dense meals I came up with this little gem. I also love to create dishes that people with gluten and dairy sensitivities can also enjoy! If I have ever made something fabulous its this! Oh and guess what else? The cashew queso makes the most amazing base for a paleo cream sauce you can use over zoodles or in a tasty chicken pot pie.

Chile Verde con Cashew Queso

Damn good!  Creamy, dairy free spicy queso dip !  This dip also doubles as an amazing topper for eggs in the morning or smothered over tacos!  

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

CASHEW QUESO

• 1 cup raw cashews
• 2 cups water
• 1 cup coconut milk canned, full fat
• 3 tablespoons nutritional yeast
• 2 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 2 teaspoons sea salt
• ½ teaspoon ground black pepper

CHILE VERDE

• 3 tablespoons avocado or olive oil
• 1 onion diced
• 4 garlic cloves minced
• 1 tomato diced
• 2 cups fire roasted green chiles peeled and diced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Instructions

 

• Preheat over to 400 degrees. 
• Place the cashews and the 2 cups of water in a small bowl.  Cover with plastic wrap and allow to soak over night on the counter. 
• When ready to make the queso drain the soaking water.  
• In the blender combine the coconut milk, nutritional yeast, mayonnaise, apple cider vinegar, salt and pepper. 
• Blend until smooth… I blended for 45 seconds in Vitamix.  Set aside. 
• In a skillet heat the oil and add the onion and garlic.  Cook until onions are soft, around 5 minutes.  
• Add the tomato, cumin, oregano, salt and pepper. 
• Cook an additional 5 minutes. 
• Pour the cashew queso over the top making sure you cover the top of the chile verde. 
• Place skillet in oven at cook for 12-15 minutes until golden and bubbly !
• Serve with some chips and indulge in the spicy creamy goodness !