Vegan Queso

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November 21, 2016

Recipe by Pamela Salzman

  • Cook: 20 mins


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)

⅓ cup chopped onion

1 cup water

¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)

5 Tablespoons unsalted butter (not vegan) or organic Earth Balance (vegan)*

2 teaspoons sea salt (use 1 ¾ teaspoons if using Earth Balance)

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


1For directions visit Pamela Salzman


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