Vegan Queso
I often serve this with no add-ins. So feel free to leave out the jalapeno, corn and beans if you like.
Servings: 4 -6
Ingredients
- 2 Tablespoons chopped shallots
- 1 cup about 7 ounces chopped Yukon gold potatoes (you can leave the peel on)
- ¼ cup chopped carrots about 1 small carrot
- 1/3 cup chopped onion
- 1 cup water
- ¼ cup raw cashews soaked for 1-5 hours and drained if your blender is weak*
- 5 Tablespoons unsalted butter not vegan or Miyoko's or organic Earth Balance (both vegan)**
- 1 1/2 - 2 teaspoons sea salt use less if using vegan butter or if you've never made this before
- ¼ teaspoon garlic minced (about 1 medium clove)
- ¼ teaspoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice optional, but add it if you have it
- ¼ teaspoon black pepper
- pinch of cayenne pepper
- 1 small jalapeno seeds discarded, diced (about 3 Tablespoons)
- ½ cup frozen fire-roasted corn defrosted
- ¾ cup cooked pinto or black beans rinsed and drained if using canned
- Accompaniments: tortilla chips sweet potato chips, baked sweet potato wedges, baked fingerling potato halves
Instructions
- In a medium saucepan, add the shallots, potatoes, carrots, onion and water and bring to a boil. Lower to a simmer and cook, covered, for 15 minutes, or until vegetables are very soft.
- Place the cashews, butter, salt, garlic, mustard, lemon juice, black pepper, and cayenne in a blender or food processor. Add the softened vegetables and cooking water to the blender or food processor and process until perfectly smooth. Taste for salt and adjust seasoning if needed.
- Pour sauce back into pot, and add the jalapeno, corn, and beans. Warm over medium-low heat for 4-6 minutes. Can be made ahead and reheated.
Notes
*Options here: to save the step of soaking cashews, cook the cashews with the vegetables. OR use the same amount of RAW cashew butter or JOI almond butter base (it's blanched and raw and has no flavor) or cooked white beans if you are nut-free.
**only use Earth Balance if you can't use Miyoko's vegan butter or can’t or won’t tolerate butter. The dip turns out better with Miyoko's or dairy butter, in my opinion.
**only use Earth Balance if you can't use Miyoko's vegan butter or can’t or won’t tolerate butter. The dip turns out better with Miyoko's or dairy butter, in my opinion.