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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cashew	3	cups		-	-	-	-
water	6	cups	divided	0.0	0.0	0.0	0.0
bouillon	1 -2	tablespoon		0.0	0.0	0.0	0.0
rotel	2	cans		-	-	-	-
nutritional yeast	1/2	cup		266.4	29.4048	34.3872	1.296
lemon juice	4	tablespoons		13.42	4.209	0.2135	0.1464
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
onion	1		diced	60.0	14.01	1.65	0.15
mustard	1	tablespoon		0.945	0.1634	0.1001	0.0147
bolner pinto bean seasoning salt	1	teaspoon	cayenne cumin	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
turmeric powder	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.