Creamy Vegan Queso
Ingredients
The base
-
2
tablespoons
avocado oil or extra-virgin olive oil
-
1
medium
yellow onion, chopped
-
1
cup
peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato)
-
4
cloves
garlic, pressed or minced
The spices
-
½
teaspoon
smoked paprika
-
½
teaspoon
ground chili powder
-
½
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
salt, more to taste
The creamy elements
-
1
cup
raw cashews
-
1½
cups
water, more as necessary
-
¼
cup
nutritional yeast
-
1
tablespoon
rinsed oil-packed sun-dried tomatoes
-
2
teaspoons
hot sauce
-
1
teaspoon
white wine vinegar or distilled white vinegar
The finishing touches
-
⅔
cup
well-drained fire-roasted tomatoes or chunky salsa
-
2
tablespoons
chopped pickled jalapeños, optional
Instructions
- Warm the oil in a large saucepan over medium heat, add onion and a pinch of salt, and cook until tender.
- Stir in the grated potato, garlic, and spices, cooking for 1 to 2 minutes to enhance flavors.
- Add cashews and water, bring to a simmer, and cook until the potatoes are tender, about 5 to 8 minutes.
- Transfer the mixture to a blender, add nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar, then blend until smooth.
- Taste and adjust salt, then return the mixture to the pot, adding tomatoes or salsa and jalapeños if desired, and heat through.
- Serve as a dip or over nachos, garnished as desired.
Nutrition Facts (estimated)
Servings
3.5 cups
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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