Vegan Queso
Ingredients
The base
-
2
tablespoons
olive oil
-
1
fat shallot
shallot (or half an onion)
-
4–6
cloves
garlic (or sub garlic powder)
-
2
cups
orange vegetables (carrots, orange bell pepper, or sweet potatoes)
-
2
cups
water (more for blending if needed)
-
⅓
cup
raw cashews (or use hemp hearts)
The spices
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika (or chili powder)
-
¼
teaspoon
ground chipotle (or less for less spicy)
-
2
tablespoons
white miso paste (optional)
The garnishes
-
1
squeeze
lime juice (optional)
-
to taste
sliced jalapeño or pickled jalapeños
-
to taste
cilantro
-
to taste
scallions
-
to taste
hot sauce
Instructions
- Heat olive oil in a medium pot over medium heat and sauté shallot and garlic until golden and fragrant.
- Add the orange vegetables, spices, salt, pepper, cashews, and water, then bring to a boil. Cover and simmer until the vegetables are very tender.
- Transfer the mixture to a blender, add miso paste, and blend until smooth, adding more water if necessary.
- Taste and adjust the seasoning as needed, adding lime juice for tanginess if desired.
- Pour into a serving bowl and garnish with jalapeños, cilantro, and scallions.
Nutrition Facts (estimated)
Servings
2-4
Calories
87
Total fat
6.4g
Total carbohydrates
7.1g
Total protein
1.7g
Sodium
171.9mg
Cholesterol
0mg
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