Vegan Queso + Sweet Potato Nachos

One of the greatest guilty pleasures Jeff and I share are the chips and queso from a local dive bar down the street from us. Even though it’s not technically on my diet anymore, I’ve cheated a handful of times in the last few months just because it is that one thing that is truly too good to give up. Because of this, I wanted to make a version of that queso that was endo friendly and I could easily make at home. This is what I came up with, and Jeff gave it rave reviews. We gobbled down two plates while we binged The Good Fight this week, which definitely added to the “guilty pleasure” factor we love about queso. It really does taste like the real thing, and even has that stretchy cheese quality thanks to the starch from the potato. You can serve it with chips or veggies as a dip, or you can make the deluxe sweet potato nachos I’ve shown here. 

– Jane




Vegan Queso

with Sweet Potato Nachos

1 serving of nachos

20 minutes (for the ques0)

1 hour (total with nachos)



ingredients

Vegan Queso

1 medium Russet potato, peeled and
diced into 1/2 inch cubes
1 large carrot, peeled and
diced into 1/2 inch cubes
1/2 white onion chopped
1/2 cup raw cashews, soaked in filtered
water for 1 hour prior
1/2 cup unsweetened nut or oat milk
3 tbsp canned hatch chiles
Juice of 1 lime
1 tsp apple cider vinegar
2 tbsp nutritional yeast
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp garlic powder
Pinch of cayenne
1/2 tsp salt plus more to taste

Sweet Potato Chips

1 sweet potato, sliced into thin rounds
1 tsp avocado oil
Sprinkle of salt

Pico de Gallo

1 small Serrano pepper, seeded and
finely diced
1/2 onion, finely chopped
1 Roma tomato, seeded and finely diced
2 tbsp chopped cilantro
Juice of 1 lime

Guacamole

1 avocado
Juice of 1 lime
1 tbsp of the Pico de Gallo
Salt to taste

Garnish with vegan sour cream, cilantro, pickled and
diced jalapeños, and green onions.


pots_recipe_sm

instructions

Vegan Queso

In a small saucepan cover the potato, carrot, and onion in a few inches of water and bring to a boil. Reduce to a simmer and cook ten minutes, until potato and carrots are soft.

Drain and add to the stand of a blender.

Add the rest of the ingredients and blend on high until a smooth sauce-like consistency is achieved. 

Sweet Potato Chips

Preheat oven to 425 degrees.

Arrange sweet potato rounds on baking tray and brush with avocado oil and sprinkle with salt.

Roast for 8-10 minutes, until slightly crispy.

Drizzle with nacho sauce and garnish

Pico de Gallo

Combine all ingredients and small bowl. Scatter across nachos.

Guacamole

Mash ingredients together in small bowl. Reserve to top nachos.

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