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 converting Changes to Ingredients list: Remove all cheeses 90 g | 3.2 oz whole raw cashews 150 g | 5.3 oz water 3 tbsp tapioca starch 3 tbsp nutritional yeast 1 tbsp lemon juice 1 tbsp apple cider vinegar New Step 1 Add cashews, water, nutritional yeast to mixer bowl. Cook 15 min/90°C or 195°F/speed 2/MC onStep 2 Add tapioca starch, ACV and lemon juice Blend 15 sec/speed 6/MC on. Scrape down and repeat ensuring cashews totally blended Pour into another dish Follow original recipe Step 1 and 2. Pour cashew mixture back into mixer bowl Cook 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