# Smoky Vegan Cheese (Three Ways)

Cuisine: western · Time: 10 minutes · Servings: 6

## Ingredients

- 3/4 cup raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1 1/2 cups raw cashews
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/2 tsp cumin
- 1 pinch chili powder
- 1 chipotle in adobo with a little sauce  ((or sub salsa or your favorite hot sauce))
- 1 Tbsp olive or avocado oil ((for blending // optional))
- 1 cup of the spreadable + hot water

## Steps

1. To make the shakeable cheese, add all ingredients to a food processor and pulse until a fine meal is achieved (see photo). Store in a jar and refrigerate, and use on anything from tacos to salads to tofu scrambles.
2. To make the spreadable cheese, add raw cashews to a food processor and process into a butter, scraping down sides as needed. Add in spices and chipotle pepper and mix until until a spread is formed. You may need to add a little oil to help things blend together. Store in a jar and refrigerate to keep fresh, and use as a dip or spread.
3. To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Use as a dip, tacos and salads. Store leftovers in a jar in the fridge to keep fresh.

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Source: minimalistbaker — https://minimalistbaker.com/vegan-mexican-cheese-three-ways/
Page: https://findfood.fun/vi/recipes/841
Language: en (requested translation unavailable)