My vegan queso kept breaking until I mastered this blending sequence
I was determined to make a silky nacho cheese for game day, but batch after batch turned gritty and separated. Through trial and error, I discovered you MUST soak the cashews in BOILING water for a full hour, then blend them alone before adding any liquids or acids. This creates a stable base that won't curdle when heated. Trust me, skipping this prep step will lead to a disappointing, grainy mess. Your dips and sauces deserve better!