The funny story behind this recipe is a batch of burnt cheese sauce. It was Mexican day at Emmanuel Institute and I was making my regular white cheese sauce with chopped jalapeno’s. Which by the way is very good especially if you don’t love the smoky flavor of chipotle. But this time I was in a hurry and turned the heat up too high and slightly burned the cheese sauce. It wasn’t bad but there was enough smoky flavor for the students to taste. I didn’t have time to make more cheese sauce!
I thought Chipotle has a nice smoky flavor, maybe if I add some to this sauce it will make it better. So I tried it and it worked like a charm. The students nearly drank the cheese sauce they loved it so much, not a drop was left! I have made the chipotle sauce many times since, of course I don’t burn it first. I suppose it is true many great recipes are invented by accident.
Chipotle Notso Queso Dip
- ¾ cup cashew nuts
- 4 cups water, divided
- ¾ cup shredded cheese substitute
- ¼ cup nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional)
- 1 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Chipotle pepper to taste
- Using a blender, blend cashews and 2 cups of water until very, very smooth, this will take several minutes.
- Add the remaining ingredients except for the two cups of water, and blend again. Pour into a medium sized saucepan.
- Add remaining 2 cups of water to blender and blend briefly, pour into pan with cashew mixture.
- Cook over medium-high heat, stirring constantly until it comes to a boil and thickens.
- Remove from heat, add pasta and stir together.
- Serve as is, or place in a casserole dish and bake at 350˚ for 30 minutes.