Best Vegan Queso
Ingredients
The queso
-
1
cup
boiled, cubed potatoes
-
¾
cup
raw cashews
-
4
cloves
garlic
-
1
4-ounce can
diced green chilies
-
1
4-ounce can
chopped pickled jalapeños
-
1
tablespoon
pickled jalapeño juice
-
1
cup
vegetable broth
-
1
cup
unsweetened, full-fat coconut milk
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
garlic powder
-
2
tablespoons
nutritional yeast
-
1
teaspoon
cumin
-
1
teaspoon
salt
-
1
teaspoon
tapioca starch
-
1
dash
turmeric
-
1
10-ounce can
diced tomatoes & green chilies
To serve
-
¼
cup
chopped pickled jalapeños
-
to taste
chopped fresh cilantro
Instructions
- Blend together boiled potatoes, cashews, garlic, diced green chilies, chopped pickled jalapeños (excluding reserved), pickled jalapeño juice, vegetable broth, coconut milk, lemon juice, garlic powder, nutritional yeast, cumin, and salt until smooth.
- If the mixture isn't heated, transfer to a saucepan and heat over medium-low, stirring constantly until warm.
- Taste and adjust salt if needed.
- Transfer to a serving bowl, stir in reserved jalapeños and diced tomatoes & green chilies.
- Garnish with fresh cilantro and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
171
Total fat
13g
Total carbohydrates
12g
Total protein
5g
Sodium
725mg
Cholesterol
0mg
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