Name: Vegan Chipotle Carrot Queso
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 cups
Ingredients: 3 large carrots (about 1/2 pound), peeled and chopped; 1 small white or yellow onion, chopped; 4 cloves garlic, pressed or minced; 1 1/2 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 1/4 cups vegetable broth; 3 to 4 tablespoons nutritional yeast flakes, to taste; 1 to 3 tablespoons adobo sauce (from canned chipotle peppers); 1/2 teaspoon ground cumin; 1/2 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