Awesome Vegan Queso (Low-fat, Vegan, Oil-free)
Serves: 6
Ingredients:
1 cup Carrots, peeled and roughly chopped
2 cups Yukon gold potatoes, peeled and roughly chopped
1/2 cup Raw cashews
1 cup plain unsweetened almond milk
1/2 cup Nutritional yeast
1 Garlic clove
3 Tbsp Lemon juice
1 tsp Onion powder
1 tsp Salt
1/4 tsp Cayenne pepper
Optional toppings:
2/3 cup Soyrizo, heated
2 Jalapeños, sliced
1 Tomato, diced
Directions:
Fill a medium sized pot with 6-8 cups of water. Place pot on the stove and bring to a boil. Add potatoes, carrots, and raw cashews. Boil for 20 minutes, or until potatoes and carrots are tender. Meanwhile, grab your blender and add in nutritional yeast, garlic, lemon juice, onion powder, salt, and cayenne pepper. Take the boiling pot off the stove and pour the contents into a colander and then add them to the blender. Blend for 3-5 minutes. Queso should be completely smooth. Poor into a serving dish and top with soyrizo, jalapeños, and diced tomatoes. Serve with veggies, crackers or chips.
*I like to use queso for smothered burritos and burrito bowls. It’s also good on top of enchiladas!
Nutritional information:
1/6 of Queso Recipe (Not including Soyrizo, tomatoes, or jalapeños)
Calories: 150
Fat: 5g
Sat Fat: 1g
Cholesterol: 0mg
Sodium: 450mg
Carbohydrates: 20g
Fiber: 3g
Protein: 9g
Robyn Engman, RD
@upbeet_rd
rengman@nimrd.com
www.nimrd.com