This Charred Jalapeño Green Chile Cashew Queso is a vegan, dairy free version of your favorite cheesy dip! This one is made with charred jalapeño, diced green chiles, spices, and nutritional yeast for that "cheesy" flavor. It's incredibly creamy, and incredibly delicious! Perfect for snacking on with chips, or drizzled over salads and burrito bowls!
Preheat your broiler to high. Position the rack in the upper third of the oven (I usually do the highest). Place jalapeño on a foil-lined baking sheet and place under the broiler for 10-15 minutes, turning every few minutes to ensure it gets charred all over. You'll know it's done when it's black and charred. Place jalapeño in a plastic bag and seal it. Let sit for 10 minutes. Once it's finished, remove the charred skin and discard it. Remove the seeds and stem as well and discard. (I find that doing this under cold running water is the easiest way!)
To a high powered blender, add the jalapeño, cashews, diced green chiles, nutritional yeast, salt, cumin, chili powder, garlic powder, and water. Blend until completely smooth and creamy. Season to taste with additional salt if desired. Serve with chips, on taco salad, or on burrito bowls!
*If you're short on time and don't have time to soak your cashews, place them in a heat proof bowl, boil some water, and pour it over the cashews. Let them sit for 15 minutes or so, then drain them, and you can use them right away!
*I like my queso on the milder side, so I use mild diced green chiles, but if you like things spicy, you can use the hot diced green chiles!