All aboard the queso practice – toot toot!
Did you want my tacky joke? (Get it? Cheesy cuz it’s…queso?)
But, in all seriousness, soak some cashews, roast your peppers, and prepared your chips, people. We’re making vegan queso.
However, after a visit to considered one of my favourite Portland eateries – Prasad – my pal Jeanette ordered their roasted jalapeño queso and insisted I attempt it. Things haven’t been the identical since. I had to remake this queso.
My model is straightforward, requiring simply 7 substances and a little bit over 1 hour to make. Plus, it’s oil-free for these of you avoiding oil, but it stays ridiculously creamy because of the soaked cashews.
The “tacky” taste primarily comes from nutritional yeast, which additionally provides a hefty serving of B nutritional vitamins and a beautiful golden hue. It’s what we name a win-win state of affairs.
I hope you all LOVE this “cheese” sauce! It’s:
& So scrumptious
This would make the proper sauce so as to add to issues like tacos, burritos, enchiladas, nachos, and extra. It’s additionally scrumptious with straight-up tortilla chips – you’ll be able to’t beat a basic.
If you give this recipe a attempt, tell us the way it goes! Leave a remark beneath, price it, and don’t overlook to tag a photograph #minimalistbaker on Instagram so we are able to see what you give you. Cheers, buddies!
Roasted Jalapeño Vegan Queso (7 substances!)
7-ingredient vegan queso with spicy roasted jalapeño, smoky spices, and tacky taste from dietary yeast. The creamiest dairy-free cheese on the block.
Author: Minimalist Baker
Recipe kind: Side, Snack
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
Serves: ~2 cups
- 1 ½ cups (180 g) uncooked cashews, soaked for six hours or in a single day in cool water or 1 hour in extremely popular water
- 1-2 small jalapeños (2 for spicier queso, 1 small pepper for much less spicy)
- ⅓ – ½ cup (20-30 g) dietary yeast (for tacky taste + yellow coloration)
- ½ cup (120 ml) filtered water
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp sea salt
- optionally available: sprint scorching sauce (like Tapatío) or purple pepper flake
- Be certain to soak your cashews in a single day in cool water or in extremely popular water for 1 hour earlier than beginning this recipe. Drain after which proceed with recipe.
- Preheat oven to medium broil and add jalapeños to a baking sheet. Broil on the highest oven rack for Four-7 minutes or till barely blackened on the skin. Wrap in foil to steam for a couple of minutes. Then rigorously peel exterior pores and skin away and take away any seeds/stems. (Note: Be certain to clean your fingers after peeling to keep away from getting any lingering warmth in your pores and skin or your eyes.)
- Add soaked, drained cashews and jalapeños to a blender together with dietary yeast, water, chili powder, cumin, garlic powder, salt, and scorching sauce (optionally available).
- Blend, including extra water as wanted to create a creamy, pourable cheese sauce. Scrape down sides as wanted.
- Taste and regulate taste as wanted, including extra dietary yeast for depth of taste and cheesiness, remaining jalapeńo or chili powder for warmth, cumin for smokiness, salt for saltiness, or scorching sauce for added warmth.
- Serve instantly. Will be high-quality at room temperature for a number of hours. Store leftovers lined within the fridge as much as 5 days. Reheat on the stovetop or within the microwave.
*Recipe impressed by the jalapeño queso at Prasad in Portland, OR.
Serving measurement: 1 (2 Tbsp) serving of 16 complete servings Calories: 69 Fat: 5.three g Saturated fats: 1 g Carbohydrates: Four.Four g Sugar: zero.6 g Sodium: 62 mg Fiber: zero.7 g Protein: 2.three g