Healthy Vegan Queso- silky smooth and made with nutritious ingredients. Nut-free, gluten-free, dairy-free and soy-free.
Did you ever think the words healthy and queso would go together in the same sentence? I sure didn’t. But then again this isn’t real queso and I’m not going to pretend that it tastes exactly like real cheese.
That said, if you can separate the two and appreciate it for what it is on it’s own, it’s pretty damn amazing.
Vegan cheese has been one of the harder things for me to get used to because I just love the real thing so much. But with football season in full swing, I’ve been devouring comfort food like nobody’s business and I’ve got a find a way to cut corners where I can.
So I thought I’d try a lighter version of queso with a base made solely from veggies. I went with a combo of butternut squash, AKA butt squash per my grocery list, carrot, onion and potato.
Rather than roast the squash which tends to bring out it’s natural sweetness, I decided to boil it on the stove top. The squash and the carrot help give it a yellow/orange color while the natural starches from the potato give it more of a cheesy texture.
Yield: 4 cups
Prep Time: 10
Cook Time: 20
Total Time: 30
In a large pot, warm the olive oil over medium heat. Add the onion and carrot and cook for 3 minutes. Stir in the cubed butternut squash (if using), potato and garlic then cook for another 2 minutes.
Pour in the milk then bring to a boil. Reduced to a simmer, cover with a lid and allow to cook at a low boil for about 10-15 minutes, until the squash and potato are very tender. You should be able to mash it with a fork. Once it’s done, set the pot aside and allow to cool.
After the squash mixture has cooled, transfer it to a blender and add in the remaining ingredients. Blend on high until smooth. Add more milk, one tablespoon at a time, if needed. Taste test to see if you prefer more salt or seasoning and add as needed.
Stir in the green chilis by hand, if using, then pour into a bowl for serving. Garnish with chilis, diced tomato and/or cilantro. Store leftovers in an airtight container for up to 3 days.
*You can also substitute 1 cup of potato (two potatoes total for the recipe) if you do not want to use butternut squash. You may need to add about 1/4 cup more milk when blending.
**Rice milk makes this nut-free but any non-dairy milk you prefer as long as it’s plain and unsweetened.
***substitute coconut aminos for a soy-free alternative
****1/4 teaspoon chipotle powder gives this queso a mild level of spice. Add more if you prefer. You can also use 1-2 tablespoons of adobo sauce from a can instead of the powder.
*****I recommend using a high speed blender to achieve a smooth texture. I haven’t tried this in a regular blender so I’m not sure if it will work the same.
Click Here for Nutrition Facts
Nutrition Facts are for 1/8th of recipe (about 1/2 cup)
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!