cooking · Gluten-Free · Plant Based Diet

Ultimate Nachos: Vegan White Bean Queso

A cookbook on nachos? Oh yes. With plenty of vegetarian and vegan recipes? Oh indeedy! And recipes for salsa, guacamole, margaritas and even…yowza…avocado ice cream. I mean, what doesn’t make life better than a bowl of luscious green ice cream served with sweet tortilla chips?

ultimate_nachos

Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails.

Every time I am at a a Mexican restaurant I dream of buckets of queso cheese sauce. For pouring over everything you know. But since I am more than sure I don’t need it, nor do I want what passes for queso (sorry, Velveeta doesn’t make a sauce “queso”!). So when I flipped open the book and saw a vegan queso? And no nutritional yeast to be seen, I had to try it. Well, OK, it took an extra day as my jar of salsa rolled out of the van and shattered as I was bringing the groceries in. I was sooo mad, I wanted queso!

I slightly adapted the recipe: it called for soaking 1½ cups white beans overnight, draining and rinsing, then boiling the beans in fresh water, for about an hour, until soft, then draining. I, being as lazy/busy as I usually am, opted to use canned beans. With the help of the internet I figured out how much I needed cooked and then proceeded. The recipe calls for tahini, I don’t know where Alistaire sits on sesame of late, for allergies, so I try to avoid it. I swapped in sunflower butter, even an unsweetened natural peanut butter would work (and is considerably cheaper).

Serve with chips, with veggies, drizzled over burritos, in breakfast burritos. Even on top of rice….I couldn’t keep Walker out of it. Never thought I’d hear a toddler clamoring for vegan queso!

QuesoDip

Vegan White Bean Queso (As adapted from pages 38-39)

Ingredients:

  • 3 15-ounce cans white or great northern beans
  • ¼ cup tahini (used instead)
  • 1 Tbsp olive oil
  • ½ cup water
  • ½ cup fresh cilantro, coarsely chopped (I used freeze-dried)
  • ½ to 1 tsp sea salt
  • 6 garlic cloves
  • Juice of 2 limes
  • 16 ounces prepared salsa

Directions:

Drain and rinse beans, add them and the remaining ingredients to a food processor. Process until mostly smooth.

Warm dip in a saucepan over low until hot for a warm dip, or chill and serve cold.

Makes about 6 cups.

FTC Disclaimer: We received a review copy.

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