This version of plant-based “queso” prioritizes flavor first. It relies on acidity and green heat from tomatillos and serrano chile, and blends that into the natural fat and mild sweetness of raw cashews. Almond milk provides body and silkiness, and turmeric helps give that subtle queso like golden tint. What comes through is a creamy sauce that is bright, spicy, and deeply savory in a very clean and modern way.
Yield: 1 ⅔ cups (serves about 4 to 6)
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10
Ingredients
- 4 medium tomatillos, husked and rinsed
- 1 serrano chile (stem removed — retain seeds for max heat or remove seeds for a cleaner green heat)
- 1 small shallot, halved
- 2 garlic cloves, peeled
- 1 cup raw cashews (soaked 1 hour in hot water, drained)
- ½ cup unsweetened almond milk
- ½ teaspoon sea salt
- ¼ cup cilantro leaves and tender stems
- ¼ teaspoon ground turmeric
- Finely chopped red onion and finely chopped cilantro, for garnish
Preparation
Step 1
Bring a small saucepan of water to a boil. Add tomatillos, serrano, shallot, and garlic. Simmer 7 – 10 minutes, until tomatillos have turned olive-green and are fully softened. Drain.
Step 2
Transfer all cooked vegetables to a blender. Add drained cashews, almond milk, cilantro, sea salt, turmeric. Blend on high for 60 to 90 seconds until completely creamy.
Step 3
Transfer to a serving bowl and garnish with finely chopped red onion and finely chopped cilantro. Serve with tortilla chips, spoon onto tacos, or pour over breakfast potatoes.