I was going to be boring and simply serve this vegan queso with homemade tortilla chips but then I started daydreaming of fries and chili, and all hell broke loose. We had it with a side of beer of course, twas quite lovely indeed. When I feel more saintly, I dip steamed or roasted vegetables in it. For I’m told one cannot have french fries every single day. (Lies.)
Below, the queso in the making. I added a couple teaspoons adobo sauce in this batch which is the little opened tin seen on there. You know you can add spices and all types of salsas and what-have-you to your queso of course. I like it as is but also jazzed up depending on the mood. You probably will too.
Sweet Potato Cashew Queso
Yield: 3 cups (750 g)
1 cup (120 g) raw cashew pieces, soaked in water overnight in the refrigerator, drained and rinsed
1 cup (235 ml) water (or nix the broth powder below and use your favorite vegan broth here)
3/4 cup (180 ml) canned coconut milk
1 tablespoon (15 ml) lemon juice
1 medium sweet potato (about 9 1/2 ounces raw), baked, peeled and chopped
1/4 cup (20 g) nutritional yeast
1 teaspoon coarse kosher salt or 1/2 teaspoon smoked sea salt
1 teaspoon Broth Powder (or any vegan broth powder)
1 teaspoon maca powder
Place all the ingredients in a blender. Blend until smooth and thoroughly combined. Adjust seasoning to taste. Use as you would any queso.
And below, queso chili fries with salsa fresca. Just what the doctor ordered. I think some higher power or maybe aliens are feeling peckish and trying to beam the plate up somewhere. Or maybe it’s just the sunlight poking through the curtains, who the hell knows.