Healthy Vegan Queso
Servings: 4 cups
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced onion about 1/2 large onion
- 1/4 cup chopped carrot about 1 medium-size carrot
- 3 garlic cloves minced (about 1 tablespoon)
- 1 cup 1-inch cubed butternut squash (or sub more potato)*
- 2 cups 1-inch cubed russet potato (about 1 large potato)
- 1 cup plain unsweetened non-dairy milk**
- 3 tablespoons white vinegar
- 2 tablespoons reduced-sodium tamari***
- 1 teaspoon mustard powder
- 4 tablespoons nutritional yeast
- 1/2 teaspoon cumin
- 1 teaspoon fine sea salt
- 1/4 teaspoon chipotle powder optional but recommended
- 1 4 ounce can diced green chilis (optional)
Instructions
- In a large pot, warm the olive oil over medium heat. Add the onion and carrot and cook for 3 minutes. Stir in the cubed butternut squash (if using), potato and garlic then cook for another 2 minutes.
- Pour in the milk then bring to a boil. Reduced to a simmer, cover with a lid and allow to cook at a low boil for about 10-15 minutes, until the squash and potato are very tender. You should be able to mash it with a fork. Once it’s done, set the pot aside and allow to cool.
- After the squash mixture has cooled, transfer it to a blender and add in the remaining ingredients. Blend on high until smooth. Add more milk, one tablespoon at a time, if needed. Taste test to see if you prefer more salt or seasoning and add as needed.
- Stir in the green chilis by hand, if using, then pour into a bowl for serving. Garnish with chilis, diced tomato and/or cilantro. Store leftovers in an airtight container for up to 3 days.
Notes
*You can also substitute 1 cup of potato (two potatoes total for the recipe) if you do not want to use butternut squash. You may need to add about 1/4 cup more milk when blending.
**Rice milk makes this nut-free but any non-dairy milk you prefer as long as it’s plain and unsweetened.
***substitute coconut aminos for a soy-free alternative
****1/4 teaspoon chipotle powder gives this queso a mild level of spice. Add more if you prefer. You can also use 1-2 tablespoons of adobo sauce from a can instead of the powder.
*****I recommend using a high speed blender to achieve a smooth texture. I haven’t tried this in a regular blender so I’m not sure if it will work the same.
Click Here for Nutrition Facts
Nutrition Facts are for 1/8th of recipe (about 1/2 cup)