Vegan Queso (Without Cashews)
This dairy-free queso is a vegan and nut-free alternative that tastes like the real deal! It's veggie-packed and perfect for dipping with chips.
Ingredients
- 2 tbsp avocado oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 cup sweet potato chopped (see notes for sweet potato varieties)
- 1 ¼ cup butternut squash cubed
- 1 cup broth
- ½ cup coconut milk
- 3 tbsp nutritional yeast
- 1 tsp sea salt
- ⅓ tsp black pepper omit for AIP
- ¼ tsp turmeric
- 2 tsp arrowroot starch
For topping
- ½ red onion diced
- 2 tbsp cilantro
Instructions
- Using a medium-sized pot, heat the avocado oil over medium heat.
- Add the onion and garlic and saute for 4-5 minutes or until the onion is translucent. Add in the sweet potato and butternut squash and saute for another 5 minutes or until lightly fork tender.
- Pour in the broth, coconut milk, nutritional yeast, turmeric, salt, and pepper, and stir well to combine. Bring to a low simmer and reduce the heat to medium-low. Cover the pot and allow to simmer for 15 minutes. The vegetables should be fork-tender. Reduce the heat.
- Add the arrowroot starch with about 1 tbsp of water or broth to the pot. Stir well to lightly thicken the broth before removing from the heat.
- Allow the mixture to cool slightly before blending in a blender until creamy.
- Serve the queso topped with optional toppings and with chips like plantain chips.
Notes
For the sweet potato, use White Hannah or Japanese Sweet Potato for less sweet queso, and orange sweet potato for slightly sweeter queso.
Nutritional yeast is a key ingredient in giving that cheesy flavor. You technically can leave it out, but keep in mind that it will taste less cheesy.
Tools : blender
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