• Becky Berberich

Smokey Veggie 'Queso'


This stuff is super easy, versatile, low in fat, and high in flavor. I've made this a number of different ways, but it's always gone rather quickly.

I adapted this recipe from another HCLF (High Carb Low Fat) vegan site that used zucchini as a main component of the base. I've tried it and I liked it very much but I just didn't happen to have some around *shrugs shoulders*. Luckily I won't let that get in the way of a good meal.


I will say that I am bummed at myself for not taking pictures of it when I made it last night... I got all in a rush to go to trivia and totally didn't catch it at is best look. I started adding starch to it in order to thicken it up which ends up making it (much like real cheese) almost back to a solid overnight. Thus when I stared it up this morning it looked much like sad day after queso instead of as smooth as I know it can look.

That being said, its texture would stay much better if you just didn't add as much starch.

The base for the sauce are veggies you probably already have around:

Sweet potatoes

Carrots

Onions

(other not pictured options)

*regular potatoes*

*zucchini*


The general idea is to take an extremely smooth veggie base and add elements that are cheesy, savory, and nutty to the mix. You can also add some zing by adding spicy elements if you like.

My ingredients:

- 9 oz sweet potato (I didn't use the whole thing)

- 3 carrots

- 1 small onion

- 1 jalapeno

- 2 roma tomatoes

- 1 Tbs miso

- 1/4 cup nutritional yeast

- 2 tsp smoked paprika

- 2 tsp salt

- 1 tsp mustard (optional)

- Cayenne pepper (optional for spice)

Instructions:

Step 1: Put on a 2 qt pot (or larger) of water on to boil. Peel and cut veggies into roughly equal chunks. Add to boiling water and boil for about 8 minutes or until all veggies are soft. I poke them with a fork to check.

Step 2: Put miso, nutritional yeast, salt and veggies into blender. Add a little water to get the blending going and more if needed until a smooth sauce is made.

Step 3: Remove seeds and ribs from jalapeño and dice into very small pieces. Dice roma tomato into small pieces as well. Add pepper and roma tomato to sauce


I use this as dip, salad dressing (in a messy burrito bowl sense), and without the jalapeños or tomatoes, with pasta as a low fat mac and cheese maker. It's super versatile. If you made it thicker, it could almost be a veggie hummus type deal. Be creative!

I will say, using carrots, I could taste the carrot a bit. If smokey carrot is not a thing you're into, or you want a more authentic taste, I would sub them with zucchini or regular potato. Problem. Solved.

It also has a million less calories that regular queso and more nutritional value. Win Win!

Nutritional Information. Servings 6, serving size 1/2 cup. Calories 67, Fat 0.2 g, Fiber 3.2 g, Protein 2.7 g, Carbohydrates 14.1 g


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