Vegan Black Bean Queso
Nutrition-wise, this knocks "real" queso dip right out of the park. It's both healthy and satisfying!
Servings: 5 side servings
- 1 small onion
- 3 cloves garlic
- 15 oz. can black beans
For the vegan 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.
*If you're short on time, you can "quick soak" the cashews: simply submerge them in hot/boiling water and let soak for 10 minutes.
Cheese sauce adapted from Vegan Military Wife
Calories: 261kcal | Carbohydrates: 29g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Potassium: 594mg | Fiber: 9g | Sugar: 3g | Vitamin A: 686IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg