If you’re from Texas, California, or any other state along the Mexican border, you are no stranger to the deliciously dangerous “queso”. That being said, if you’re on the health kick, you can probably guess queso is one of the more treacherous foods that can hinder weight loss efforts. For those of you who don’t know, in simple terms, ques0 is a melted blend of cheese and some of the better tasting one also contain cream. Yup, that’s it! And for obvious reasons, you can see why it may not be the healthiest choice even when covering a mountain of steam broccoli.
Well, have no fear my tex-mex food lovers because this recipe is dairy-free, vegetarian, guilt-free and good for you! There are quite a bit more ingredients than ta traditional queso, but its well worth the effort. This recipe is a great dip for fresh veg like carrots, bell peppers, or jicama – even better with chicken or a healthy low-cal burrito. Be warned… you may want to add it to every meal!
Ingredients
- 1 Cup carrots (baby or raw, peeled)
- 2 Cups of peeled potatoes (russet or sweet potato)
- 3/4 Cup Nutritional Yeast
- 1/4 Cup Olive Oil
- 1/2 Cup water
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp paprika
- 2 Tbs yellow mustard
Makes 16 servings
Directions
- Bring carrots and peeled potatoes (I use sweet potatoes) to a boil in a pot. Boil for 20 minutes at medium heat.
- Once the carrots & potatoes are soft enough, strain water out of pot and place them into a high speed blender.
- Add all remaining ingredients into blender and mix on high speed for 2 to 3 minutes. Blend until all ingredients are throughly mixed and the consistency is soft and smooth with no lumps.
- Remove “cheese” from blender and place into a bowl. For a thicker consistency, place into a refrigerator for at least 30 minutes. Store remaining cheese in an air tight container in refrigerator for up to 3 days.
