January 20, 2015

Vegan Black Bean Queso

Ohhh you guys. I'm SO excited about this recipe because: football food!! And also, we love it so much we literally have trouble walking away. It keeps drawing us back, begging to dunk another chip. Hence the less than stellar photo quality - I rushed through the pictures so I could continue stuffing my cheeks with the deliciousness :) Which in my book is totally fine because nutrition-wise, this knocks "real" queso dip right out of the park. Cashews, nutritional yeast, and black beans form a powerful nutritional force that help give us the energy to cheer on our teams all day long. I was originally planning on using tempeh as the meat replacement, but opted for black beans because it's more readily available. I think tempeh would work just as great - or you could even try a combo of black beans and tempeh. It's really a versatile recipe you can make your own. Try adding bell pepper, diced tomatoes, salsa, jalapenos, green chiles, or even chipotle for a smoky kick! We love ours topped with tomatoes and green onions.

Vegan, gluten-free
Cheese sauce adapted from Vegan Military Wife

1 small onion
3 cloves garlic
15 oz. can black beans

{For the cheese sauce}
1 cup raw cashews
1/2 cup nutritional yeast
2 cups vegetable broth
1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. turmeric
2 tsp. apple cider vinegar
Salt to taste

Soak cashews for at least an hour (or overnight). Drain and rinse.
Make the cheese sauce: place all sauce ingredients in a blender and blend until smooth.
Dice onion, mince garlic.
In a large skillet over medium heat, saute onion for about 7-8 minutes or until soft.
Add garlic, cook for 30 seconds.
Add black beans and cheese sauce. Heat over med-low for about 8 minutes, stirring often, until sauce has thickened.
Best served warm.

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