This authentic Chile Con Queso is fantastic for anyone following a low carb/healthy fat lifestyle or for those wanting a cheeky treat on their nachos. It is fantastic as a dip served warm or room temperature and can also be used as an accompaniment to just about any meal.
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Vegan Variation - Thank you to Jasmine McCarty for convertingChanges to Ingredients list:Remove all cheeses90 g | 3.2 oz whole raw cashews150 g | 5.3 oz water3 tbsp tapioca starch3 tbsp nutritional yeast1 tbsp lemon juice1 tbsp apple cider vinegarNew Step 1Add cashews, water, nutritional yeast to mixer bowl. Cook 15 min/90°C or 195°F/speed 2/MC onStep 2Add tapioca starch, ACV and lemon juice Blend 15 sec/speed 6/MC on. Scrape down and repeat ensuring cashews totally blendedPour into another dishFollow original recipe Step 1 and 2.Pour cashew mixture back into mixer bowlCook 5 min/90°C or 195°F/speed 2/MC off, or until starting to thicken (different tapioca starches take longer to thicken)Original Step 5