Ingredients
Units
Scale
- 1 big potato
- 1 small onion
- 1 Tbsp vegetable stock + 1/3 cup water (add more for desired consistency)
- 1/2 cup rice milk
- 1/2 cup cashews (soaked in water for 4-6 hours)
- 1.5 tsp ground paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/2 tsp garlic powder
- 1 garlic clove
- 1/2 tsp Sriracha (optional)
- Toppings:
- 1 can black beans, drained
- 1 red onion, cut into small cubes
- cilantro
- 1 green onion, cut into slices
- 1 tomato, cut into cubes
- avocado, cut into cubes
- unsalted corn tortilla chips
Instructions
- Cook/ steam the potato and onion until soft.
- Place all the ingredients for the queso into a high-speed blender and blend until smooth (2-3 minutes). If it’s not liquid enough, add a bit more water (just be careful so it doesn’t get too liquid, you want to have the creamy consistency).
- Add desired toppings and serve with unsalted corn tortilla chips!
- Store in an air tight jar in the fridge for 3 days.
Nutrition
- Serving Size: 142g
- Calories: 152
- Sugar: 2g
- Sodium: 67g
- Fat: 6g
- Saturated Fat: 1.3 g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g
