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+ servings
a chip being dunked in queso

Creamy Queso

This vegan queso is extra rich and creamy while being secretly healthy. It is allergy friendly being soy, nut, and dairy free- all while being mouth watering delicious. This is a cheesy dip that everyone will love!
Print Recipe
CourseVegan Recipes
CuisineAmerican
Prep Time5 minutes
Cook Time15 minutes
Servings8 servings
Calories208kcal

Ingredients

  • 3 Cups Chopped Potatoes ( Yukon, Baby Reds)*
  • 1 Cup Summer Squash, or Daikon, or Turnip*
  • 1/4 Cup Coconut Oil
  • 5.4 Ounces Coconut Cream (3/4 cup)
  • 2 1/2 tbs Tapioca Starch*

Spices

Peppers & Chilies

  • 2 tsp Finely Minced Jalapeno
  • 2 tbs Minced Bell Peppers
  • 4 tbs Green Chilies

Instructions

  • Steam your potatoes and squash until very soft. That would be 10 minutes in an Instant Pot on high,
    Otherwise steam on the stove for 30-45 minutes or until it is very soft
  • Add your cooked potatoes and squash to a blender. Add in your coconut oil, coconut cream, tapioca starch, miso, mustard, nutritional yeast flakes, garlic, liquid smoke, Beta Carotene, and half of the can of green chilies to the blender.
  • Blend everything on high until completely smooth- this will take a few minutes
  • Now stir in your peppers and chilies, and serve!

Video

Notes

  • If you want to use russet potatoes be sure to peel them. Otherwise keep the peels on the Yukon or baby reds for extra nutritional benefits
  • I've found that patty pans, delicata, daikon, and radish are all great in this queso. The most neutral in flavor is the daikon, but all taste great in this recipe
  • Chickpea Miso can be found in Health Food Stores like Natural Grocers. Otherwise you can use any variety of miso you have access to
  • The Tapioca Starch helps this sauce become more thick, stretchy, and gooey. It can be found in most supermarkets and is easily found in Asian or international grocery stores
  • Nutritional Yeast Flakes can be found in most health food stores like Natural Grocers, Whole Foods, ordered online, or at vegan markets.
    It is filled with umami flavors with a slightly cheesy, nutty, depth that is an incredible spice. It is one of the most under rated spices in the culinary community and is considered a vegan staple since it helps create incredible flavors.
    While it is recommended you DO NOT SUBSTITUTE IT- I understand it is not a common ingredient.
    If you must substitute it, replace it with equal parts miso paste, an extra tsp mustard, an extra drop of liquid smoke, and consider increasing your peppers/spice. Taste as you go!
  • Consider using Beta Carotene Capsules.
    It naturally colors your queso into an orange hue without altering the flavor. Often recipes will call for tumeric to color their sauces, however it can disturb the flavor.
    Beta Carotene Capsules are found in your supplement isle at most grocery and health food stores.
    If you don't add it your queso will be beige in color rather than the bright orange you see in the images.
  • Truffle salt helps adds deep umami to the sauce. You can find it at farmers markets, order it online, or find it at specialty cooking stores. Other things that would work here would be msg, mushroom seasoning, and...
    -In a Pinch- use standard sea salt!
  • Nutrition

    Calories: 208kcal