As you may have guessed if you are a regular here, Mexican inspired cuisine is one of my favorites. I love the combination of the delicate rich flavors with the smash you in the face kicker flavors and how they merge together to create the most amazing foods- just like this jalapeno cheese.
If you are cringing at the thought that this will be too spicy for you, fear not, this can be tailored to how much heat works for you. I find the creaminess of the cashews takes away the heat and this gives more of a sweet tang opposed to burning your taste buds off anyway.
I’ve added carrot to the cheese to give it some color (it looks like melted cheddar!) and to add some extra nutrients. Carrots are high in antioxidants, vitamin A to help with cell renewal and some truth to the old wives tale that carrots can help you see in the dark- they are actually great for vision.
You can add this to nachos, JALAPENO GRILLED CHEESE SANDWICH, Tacos or anything that calls not some cheese with a kick.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 1 cup of cashews
- 1 carrot
- 2 tbsp. nutritional yeast
- Juice of 1 lemon
- 1 tbsp. jalapenos
- ½ cup of filtered water
- salt and pepper
- Steam a carrot until tender
- Make jalapeno cheese by blending cashews, carrot, nutritional yeast, lemon juice, jalapenos, salt and pepper. Blend in a high-powered blender until smooth. Add water and blend until mayo like consistency.
This cheese keeps in the fridge for up to 10 days
If you want to pack some more punch to this recipe- simply use more jalapenos. I personally like this heat though.