Texas Farmers Market Leaderboard January 2021

Red Bell Pepper and Cashew Queso

Courtesy of Chef Marcus Antilla
Photography by Aimee Wenske

Sprouting grains and soaking nuts help activate enzymes and deactivate enzyme inhibitors. A Vitamix or other high-powered blender is preferred.


Red Bell Pepper and Cashew Queso


For 2 Person(s)


  • 1 cups raw cashews
  • 2 red bell peppers, seeded and roughly chopped
  • 2 cloves garlic
  • 1/8 cups lime juice
  • 1 tablespoons raw apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoons salt
  • 1/2 teaspoons cumin
  • 1/2 cups nutritional yeast
  • Purified water, as needed

Red Bell Pepper and Cashew Queso Directions

  1. Soak the cashews in water for at least 2 hours; drain.
  2. Place the peppers, cashews, garlic, lime juice, vinegar, olive oil, salt, cumin and nutritional yeast in a blender. Blend on low speed, increasing the speed as the mixture comes together. Look for a smooth, queso-like consistency and add water, if necessary. Enjoy with raw crackers or vegetables.

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