Vegan Chipotle Carrot Queso

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Ingredients

3 large carrots (about ½ pound), peeled and chopped
1 small white or yellow onion, chopped
4 cloves garlic, pressed or minced
1 ½ tablespoons extra-virgin olive oil
1 cup raw cashews, soaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
1 ¼ cups vegetable broth
3 to 4 tablespoons nutritional yeast flakes, to taste
1 to 3 tablespoons adobo sauce (from canned chipotle peppers)
½ teaspoon ground cumin
½ teaspoon salt, more to taste
Freshly ground black pepper, to taste
1 small can green chilis, drained
2 tablespoons finely chopped pickled jalapeño peppers (optional, for a vinegary kick)
Big handful cherry tomatoes, chopped
Handful chopped fresh cilantro

1/2 cup per serving

As published by Cookie and Kate.

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