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Chile con queso

Recipe by Parinaaz Marolia

8 min 5 Main Ingredient: Sunreap Besan


Preparing: 8 min


¼ cup Sunreap Besan

2 tablespoons veg mayonnaise

1 teaspoon chili powder

½ teaspoon ground cumin powder

1 clove garlic, mashed (or 1 teaspoon garlic powder)

½ teaspoon apple cider vinegar

¼ teaspoon salt

1 cups water, divided

3/4 tablespoon cashew paste

Optional: sriracha or other hot sauce

Nutrition Facts


Step 1In a medium bowl, whisk the besan, mayonnaise, chili powder, cumin, garlic, vinegar and salt with 1/4 cup of the water until blended and smooth.

Step 2In a small saucepan, bring the remaining 1 cup water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and cashew paste. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture hot, bubbling, and thickened.

Step 3Transfer the queso to a serving bowl and drizzle with sriracha (or any other hot sauce of choice), if desired. Serve immediately with your favorite chips, crisps or other dippers. Note: Feel free to use any cheese of choice instead of, or in addition to the mayonnaise in equal quantities.

  About the Author

Recipe by Parinaaz Marolia HR turned Food Blogger who is very passionate about Teaching and Kids. Though being an HR for 12 years, I always wanted to follow my passion for Cooking everything healthy and focusing on regional recipes of India. Instagram | Facebook