You’re going to want to dip everything in this vegan queso! Made with simple, nutritious ingredients, it’s super easy to prepare. It’s downright addicting paired with these chili spiced, oven roasted potato wedges.
Prep Time:5 minutes
Cook Time:30 minutes
Total Time:35 minutes
1 1/2 cups raw cashews
1 1/2 cups salsa verde
2 tbsp chipotle in adobo sauce – you can add some of the actual pepper if you like it extra spicy
1 tbsp tomato paste
1/2 tsp cumin
Juice of half a lime
1/2 tsp smoked paprika
1/4 tsp turmeric
1/4 tsp salt
5 medium red new potatoes, sliced into wedges
1 tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
To make the vegan queso, add all ingredients to a high powered blender. Blend until smooth and creamy, and no chunks of cashews remain.
To make the potato wedges, preheat oven to 415F. Line a baking sheet with parchment paper.
Toss the potatoes in olive oil, spices, and salt and pepper to taste. Spread out on the prepared baking sheet, ensuring the potato wedges are not overlapping. Try to leave about an inch of space between each wedge.
Roast for 30-35 minutes, flipping once halfway through, until edges are browned and crispy.
Serve the potato wedges warm from the oven with the vegan queso.
Queso will keep well in the fridge for about a week. Use it as a dip or sandwich spread!