Vegan Queso

Let's Cook

1. Step 1.

   Heat the broiler. Arrange the poblano halves cut sides down on a small rimmed baking sheet and broil until the skins are charred, 3 to 5 minutes. Transfer the charred poblanos to a bowl, cover, and let stand for 5 minutes to steam. Use a paper towel to rub off the skins, then cut the peppers into ¼-inch pieces.

2. Step 2.

   While the poblanos are steaming, heat the olive oil and pressed garlic in a small saucepan over medium heat until sizzling, about 1 minute. Remove from heat and stir in the cashews, chili powder, cumin, coriander, turmeric, and ¼ teaspoon each salt and pepper. Add ¾ cup water and bring to a boil. Reduce heat to low and simmer until the cashews are tender, 10 to 12 minutes.

3. Step 3.

   Transfer the cashew mixture to a blender. Add the nutritional yeast and ¼ cup water, then puree until completely smooth, about 1 minute.

4. Step 4.

   Return the pureed mixture to the saucepan and cook over medium heat, stirring occasionally, until thickened, 6 to 8 minutes. Fold in all but 1 tablespoon of the chopped poblanos. Transfer the queso to a serving dish, top with the reserved poblanos, and sprinkle with chopped cilantro. Serve with tortilla chips.