Creamy Vegan White Bean Queso
Ingredients
-
1
small
jalapeño
-
2
medium cloves
garlic
-
1
tsp
olive or avocado oil
-
1
15 oz can
cannellini beans
-
¼
cup
nutritional yeast
-
¼
tsp
smoked paprika
-
⅛
tsp
ground cumin
-
½
tsp
sea salt
-
¼
cup
raw cashew butter
Instructions
- Preheat the oven to 450°F (232°C) and prepare a baking sheet.
- Coat the jalapeño with olive oil and place it on the baking sheet.
- Wrap the garlic cloves in foil with a little olive oil and place them on the baking sheet.
- Roast for 15 minutes until blistered.
- In a saucepan, boil the beans with their liquid, then simmer for 4-5 minutes.
- Reserve ¼ cup of the cooking liquid and drain the rest.
- In a food processor, combine the drained beans, reserved liquid, nutritional yeast, smoked paprika, cumin, sea salt, and cashew butter.
- Remove seeds from the jalapeño and skin from the garlic, then add them to the food processor.
- Blend until smooth and creamy, adjusting flavors as needed.
- Serve warm with chips and store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
8
Calories
108
Total fat
4.7g
Total carbohydrates
11.3g
Total protein
6.1g
Sodium
164mg
Cholesterol
0mg
You might also like