Chile con queso
Recipe by Parinaaz Marolia
8 min 5 Main Ingredient: Sunreap Besan
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
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.