The best veGan queso

You will want to put this on anything after you make this! I used this perfectly smooth and deliciously spicy queso on quesadillas, on top of chili, in dip form, you name it!

Ingredients

1 1/2 cups unsalted roasted cashews, drained (soaked overnight or soaked for an hour in boiling water)

1/2 cup unsweetened vegan yogurt (I used cashewgurt)

1/2 cup medium salsa

2 tablespoons veggie broth

1 1/2 teaspoons ground cumin

1/2 teaspoons chili powder

1/2 teaspoon smoked paprika

1 teaspoon pink salt

3 tablespoons nutritional yeast

Instructions

Add all ingredients into a high speed blender or food processor until blended smooth.

Store in an air-tight container in the fridge for a week.