Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3EReserve the One Top: http://bit.ly/2v0iastHere is what you'll need!Vegan QuesoMakes 2 cupsINGREDIENTS1 cup raw cashews1 tablespoon olive oil½ white onion, diced2 cloves garlic, minced2 carrots, sliced1-2 serrano or jalapeño peppers, seeded and sliced½ teaspoon cumin1 teaspoon chili powder½ cup vegetable stock⅓ cup nutritional yeastSalt, to tasteBlack pepper, to taste1 cup non-dairy milk Cilantro, to serve Tortilla chips, to servePREPARATION1. Add cashews to a small bowl and cover with boiling water and soak for 1 hour.2. Heat olive oil in a pan over medium heat. Add onion and garlic, and cook until the garlic is fragrant and the onion begins to soften, about 2 minutes. 3. Add carrots and chiles. Continue to cook for an additional 3-4 minutes, or until the onions are translucent and the chiles are tender. Add cumin and chili powders, and stir well to coat the vegetables. 4. Increase heat to medium-high and add the vegetable stock. Bring to a simmer before covering and cooking for 15 minutes. Once the carrots are tender, transfer to a blender. 5. Add the soaked cashews, nutritional yeast, salt, pepper, and milk substitute to the blender on top of the sautéed vegetables. Puree until smooth and creamy, adding more milk to adjust the consistency if necessary.6. Pour mixture into a shallow bowl or serving dish. Garnish with additional chiles and freshly chopped cilantro. Serve with tortilla chips.7. Enjoy! Inspired by:http://www.thekitchn.com/recipe-creamy-queso-dip-227534https://minimalistbaker.com/roasted-jalapeno-vegan-queso-7-ingredients/Check us out on Facebook! - facebook.com/buzzfeedtastyCredits: https://www.buzzfeed.com/bfmp/videos/25208MUSICPet_FullLicensed via Warner Chappell Production Music Inc.