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Vegan Chile con Queso

Vegan Chile con Queso
This Recipe Is:

WebMD Recipe from

  • 3/4 cup
    almond milk
  • 1 tablespoon
    apple cider vinegar
  • 1 teaspoon
  • 3/4 cup
  • 1 3/4 cups
    cups warm water
  • 1 tablespoon
    lemon juice
  • 2 tablespoons
    nutritional yeast
  • 1/4 teaspoon
    garlic powder
  • 1/4 teaspoon
  • 3/4 cup
  • red bell pepper, finely diced
  • fresh cilantro, finely chopped
    sea salt and freshly ground white pepper, to taste
  1. Combine almond milk and vinegar in a small bowl; set aside for 5-10 minutes until mixture thickens. Add cornstarch; mix well to combine.
  2. In a food processor, grind cashews. Remove from food processor and add to a medium sized pot over medium heat.
  3. Add water, lemon juice, nutritional yeast, garlic powder, turmeric and almond milk mixture. Mix well; add salsa, red bell pepper, cilantro, sea salt and pepper.
  4. Serve warm, at room temperature with corn tortilla chips, crudites, atop burritos, tacos and salads. Enjoy.
Nutritional Information

Makes: 5 servings
  • Calories93
  • Carbohydrates10.2
  • Cholesterol5 mg
  • Fat4.3 g
    • Saturated fat1.3 g
  • Sodium302 mg
  • Protein5 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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