Chipotle Notso Queso Cheese Dip

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Chipotle Notso Queso Cheese Dip

 

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
  1. Using a blender, blend cashews and 2 cups of water until very, very smooth, this will take several minutes.
  2. Add the remaining ingredients except for the two cups of water, and blend again. Pour into a medium sized saucepan.
  3. Add remaining 2 cups of water to blender and blend briefly, pour into pan with cashew mixture.
  4. Cook over medium-high heat, stirring constantly until it comes to a boil and thickens.
  5. Remove from heat, add pasta and stir together.
  6. Serve as is, or place in a casserole dish and bake at 350˚ for 30 minutes.
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