Technically I should call this Anacardos Blancos I think, since it is not “cheese” in the moo-ey sense of the word. But I am sticking with Queso Blanco and here’s why… it is no secret I love cheese. And when I say love I mean I am a cheese stalker. I will seek out cheese at any restaurant, any party, any menu, any time, anywhere.
But as many of you know well by now, cheese + me = a sad state of affairs. So I will spend the rest of my days on earth (dramatic much?) attempting to recreate the dreamy creamy goodness without having to yank on the teet of another mammal. <- That helps me want it a little bit less.
In Down South Paleo, I have recreated yellow QUESO like that in my favorite Tex-Mex restaurants in the Lone Star State. But while living in many other states, I have also come to appreciate QUESO BLANCO which is its own delicious treat. So here it is y’all! Smother your enchiladas, use plantain chips to dip dip dip away, or just pour it straight down your throat, I won’t tell.
- 1 cup raw unsalted cashews, soaked for at least 1 hour and drained
- 1 cup hot water
- 1/4 cup tapioca starch
- 2 ounces (1/2 can) diced green chilies
- 1/2 teaspoon garlic sea salt
- 1/8 teaspoon cumin
- 1/4 teaspoon onion powder
- Pinch ground white pepper
- 2 tablespoons freshly chopped cilantro (optional)
- 2 teaspoons (or more) nutritional yeast (optional)
- Combine all ingredients in a blender and blend on high for a solid 2 minutes
- You want the mixture to thicken slightly upon blending
- Serve right away or refrigerate for later – it will thicken in the fridge
- If you want it thicker to serve as a dip, you may empty the contents into a sauce pan and heat over medium heat, whisking continually until desired texture is met
- If you get clumps in your cheese mixture, transfer contents back to the blender and puree until creamy again
- Try it on my PALEO CHICKEN ENCHILADAS for a delicious Tex-Mex dish