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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!  
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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 !