Vegan Queso Recipe
INGREDIENTS
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2 Tablespoons chopped shallots
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1 cup (about 7 ounces) chopped Yukon gold potatoes (you can leave the peel on)
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¼ cup chopped carrots (about 1 small carrot)
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⅓ cup chopped onion
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1 cup water
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¼ cup raw cashews (soaked for 1-5 hours and drained if you your blender is weak)
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5 Tablespoons unsalted butter (not vegan) or Miyoko's or organic Earth Balance (both vegan)*
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1½ - 2 teaspoons sea salt (use less if using vegan butter or if you've never made this before)
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¼ teaspoon garlic, minced (about 1 medium clove)
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¼ teaspoon Dijon mustard
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1 Tablespoon freshly squeezed lemon juice (optional, but add it if you have it)
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¼ teaspoon black pepper
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pinch of cayenne pepper
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1 small jalapeno, seeds discarded, diced (about 3 Tablespoons)
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½ cup frozen fire-roasted corn, defrosted
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¾ cup cooked pinto or black beans, rinsed and drained if using canned
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Accompaniments: tortilla chips, sweet potato chips, baked sweet potato wedges, baked fingerling potato halves
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