Vegan Queso Dip

A vegan take on queso that replicates the taste and texture so well that I've fooled cheese eating, queso loving Texan friends. I'm having to be dairy free but am not vegan so my preference is to use chicken bouillon vs. veggie and add chopped cooked bacon.

• Ready In: 2 hrs 10 mins
• Serves: 25
• Yields: 8 Cups

Ingredients

• 3  cups  plain cashews
• 6  cups water, divided into 2 3 cups amounts
• 1 -2  tablespoon bouillon
• 2 (10 ounce) cans rotel
• 1⁄2 cup nutritional yeast
• 4  tablespoons lemon juice
• 1 1⁄2 tablespoons cornstarch
• 1  teaspoon cumin
• 1  large onion, finely diced
• 1  tablespoon dry mustard or 2  teaspoons mustard
• 1  teaspoon  bolner  pinto bean seasoning (simply add a bit of salt, cayenne, cumin and garlic powder if don't have)
• 2  tablespoons  chopped cilantro
• 1  teaspoon cayenne pepper (optional)
• 1⁄2 teaspoon turmeric powder (for color) (optional)

Directions

1. Soak cashews in 3 cups water for at least 2 hours or up to overnight in the fridge. Drain and rinse.
2. In a blender or vitamix, combine cashews, cornstarch and second 3 cups of water. Blend for several minutes until a silky liquid has formed.
3. In a medium pot, combine all ingredients except onions and stir. Bring to a boil and lower to a simmer. Add onions and cook for 5-10 minutes until desired thickness is achieved.
4. Adjust seasonings to your taste, adding more nutritional yeast, mustard, lemon juice, cumin or cayenne pepper as needed.
5. Queso keeps in the fridge very well and does not break apart like traditional cheese sauces.