Sunday, May 18, 2014

Cashew Chipotle Queso

Creamy nut-based things seem to have gone rather mainstream recently. After ogling these recipes on NPR's site, I decided to make a simpler version of this smoked cashew salsa. I didn't smoke my cashews, I didn't seed the chipotles, and it still turned out great. I ate this as a dip for chips, and then I mixed the rest in with some pasta for a quick mac and cheese. 

Cashew Chipotle Queso 
(adapted from bon appetit)

1/2 cup raw cashews, soaked and drained
2 canned chipotle chiles in adobo, plus sauce
1 tablespoon sugar
pinch salt

Blend everything until creamy.

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