Recipe Club: Vegan Jalapeño Queso Dip
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Vegan Spring Rolls
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Jalapeño Queso Dip
There is no better crowd-pleaser than chips and dip. While we love a great spicy salsa, this cheesy queso takes your summer party to a whole other level. Packed with cashews, mozzarella, pinto beans, and cumin, you'll want to stock up on extra bags of tortilla chips for non-stop dipping. The sister team behind Spork Foods, Jenny Engel and Heather Goldberg, offer this recipe, plus two more appetizing options just for VN readers.
Serves 4 to 6
What You Need:

1 cup raw cashews
1-1/3 cup plus 1-3/4 cups unsweetened almond milk, divided
3 tablespoons vegan margarine
3 tablespoons flour
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup nutritional yeast
2 tablespoons fresh lemon juice
1 tablespoon white miso
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 16-ounce can pinto beans
1 jalapeño, finely diced
1 tomato, seeded and diced
3 tablespoons arrowroot powder mixed with 3 tablespoons water
1/3 cup shredded vegan mozzarella cheese
1 bag corn tortilla chips, for serving

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What You Do:

1. In a high-powered blender or food processor, blend cashews and 1-1/3 cups almond milk. Set aside.

2. In a large pot over medium heat, heat margarine and flour to make a roux. Add onion and garlic, coat well, and cook for about 3 minutes. Add cashew mixture, nutritional yeast, remaining 1-3/4 cups almond milk, lemon juice, and miso, and whisk until smooth. Add salt, pepper, cumin, pinto beans, jalapeño, and tomato and cook for about 5 to 7 minutes or until thick.

3. Add arrowroot mixture and stir, then add shredded vegan cheese. Cook for an additional minute, or until smooth. Remove from heat and serve with tortilla chips.
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