Description
Roasted Creamer potatoes served with a rich and cheesy jalapeño vegan “queso”. The vegan cashew queso is smooth and silky. Ready in 30 minutes!
Ingredients
Scale
Roasted Little potatoes:
- 1 (1.5-pound) (680 g) bag Blushing Belle Little Potatoes, halved
- 1 tbsp (15 ml) olive oil
- ½ tsp (2.5 ml) sea salt
Vegan Chile con “Queso”:
- ¼ cup (60 ml) vegan butter, divided
- ¼ onion (50 g), chopped
- 2 cloves garlic, chopped
- 1 ¾ cups (435 ml) unsweetened non-dairy milk
- 1 cup (135 grams) raw cashews
- ½ cup (125 ml) water
- 3 tbsp (15 g) nutritional yeast
- ½ tsp (2.5 ml) salt
- ⅓ cup (125 ml) *pickled jalapeños and liquid (see note)
- 1 tbsp (15 ml) all-purpose flour
- ¾ cup (67 g) vegan cheese
Instructions
Roasted Little potatoes:
- Preheat oven to 425°F (220°C).
- In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.
- Spread seasoned Little potatoes on to a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until Little potatoes and tender and golden-brown.
Vegan Chile con “Queso”:
- In a saucepan, heat 2 tbsp of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.
- Transfer the sautéed onions, garlic, and butter into a blender. Add non-dairy milk, cashews, water, nutritional yeast, and salt. Blend on high until smooth and creamy.
- Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.
- In the saucepan used in step one, heat the remaining 2 tbsp of vegan butter over medium heat. Whisk in 1 tbsp of flour to make a roux. Cook, stirring constantly, for 1 minute.
- Slowly whisk the blended cashew mixture into the roux.
- Add the vegan cheese to the sauce and whisk until melted.
- Taste and adjust seasoning. If needed, adjust consistency with a splash of water or non-dairy milk.
Notes
*Choosing pickled jalapeños: For a mild vegan queso, look for "tamed" pickled jalapeños. (Optional: increase "tamed" jalapeños and liquid to ½ cup.)
To make loaded vegan queso, add a can of Ro*Tel Diced Tomatoes & Green Chilies after melting the cheese.
Nutrition information is for ⅙ of the potatoes (approx. 10 pieces) and ¼ cup of vegan queso.
Vegan queso recipe makes 3 ⅓ cups. Refrigerate leftover vegan queso for up to 5 days. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).
Keywords: vegan queso, roasted potatoes