Queso & Chips Recipe

Soak cashews

Place raw cashews in a bowl and cover with hot water. Let soak for 20–30 minutes until softened. Drain and rinse.

Blend

Add soaked cashews, 1 cup water (or 1 cup plant milk for creamier texture), nutritional yeast, lime juice, apple cider vinegar, minced garlic, cumin, smoked paprika, turmeric, salt, pepper and chopped jalapeño to a high-speed blender. Blend on high until completely smooth and creamy, 1–2 minutes. If mixture is too thick, add additional plant milk or water 1 tablespoon at a time to reach a pourable but thick queso consistency.

Heat and finish

Pour blended mixture into a small saucepan and warm over medium-low heat, stirring constantly for 4–6 minutes until it thickens slightly and becomes glossy. Do not boil. Taste and adjust seasoning (more salt, lime, or nutritional yeast as desired). Stir in 1 teaspoon oil for sheen. Keep warm on lowest heat or transfer to a small serving bowl.

Prepare the brine: In a small saucepan combine white vinegar, 1/2 cup water, sugar, and 1/2 tsp kosher salt. Add smashed garlic, peppercorns and cilantro stem if using. Bring to a simmer over medium heat, stirring so sugar and salt dissolve, then remove from heat.

Pack and pickle: Place sliced peppers into a clean jar or heatproof container. Pour the hot brine over peppers so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes for quick-pickling (best after 2 hours). These keep refrigerated for up to 2 weeks.

Preheat and prepare tortillas: If frying, heat 1/2 cup oil in a heavy skillet or saucepan to 350°F (175°C). If baking, preheat oven to 375°F (190°C) and lightly brush or spray both sides of tortillas with oil.

Cut and cook: Cut each tortilla into 6 wedges. For frying: fry batches for 45–60 seconds per side until crisp and slightly golden. Remove with a slotted spoon to a paper towel-lined tray and immediately season with 1 tsp kosher salt and lime zest if using. For baking: arrange wedges in a single layer on a baking sheet, bake 8–12 minutes, flipping halfway, until crisp and golden. Season immediately after baking.

Cool: Let chips cool completely so they crisp up further, about 5 minutes.

Serve: Spoon warm cashew queso into a shallow bowl. Scatter pickled peppers over the top and drizzle a little of the pickling liquid if you like tang. Arrange corn tortilla chips around the queso or in a separate basket.

Garnish: Sprinkle chopped cilantro and extra pickled peppers over the queso. Serve with lime wedges on the side for squeezing.

Notes: If you want a chunkier queso, stir in 1/4 cup finely diced roasted poblanos or charred corn after heating. Keep queso warm over a very low flame or in a small insulated bowl for service.