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Veggie Queso

Originally published in Feast Magazine
Creamy Vegan Queso
Print Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer
Servings 30

Ingredients
  

  • 6 each medium/large, sweet potatoes, peeled and cubed (or one large butternut squash or pumpkin peeled and cubed)
  • 6 each potatoes, peeled
  • 1 1/2 cups creamy oat milk or other milk substitute
  • 1/2 - 1 cup broth or water (the water you use to boil the veggies would work perfectly)
  • 1 tbsp sea salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp ground oregano
  • 1 cup fire roasted salsa
  • 1 tbsp minced garlic
  • 1 bunch cilantro, minced (set half aside for garnish)

Instructions
 

  • Saute minced garlic and set aside.
  • Boil cubed potatoes until slightly soft, about 25 minutes.
  • Remove cooked cubed potatoes from water; save the broth to add later.
  • Place cooked veggies and remaining ingredients (except half the minced cilantro) into a food processor.
  • Pulse until smooth. Process on high for 2 minutes, adding a little more of the potato water to thin if necessary.
  • Heat in a saucepan or a crockpot. It will need to be stirred very regularly.

Notes

Serve with tortilla chips or your favorite crackers.