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Amazing Cheese Sauce for Queso, Macaroni & Cheese, etc.
Adapted from a VegNews macaroni and cheese recipe
I'm still astounded by this recipe - even after making it a dozen times! This is wonderful on veggies, in casseroles, as a queso dip, on nachos, etc. You might like to add some sliced avocado chunks and/or black beans if you make it into queso. It keeps well in the fridge for a few days, and it's delicious cold.
The recipe can easily be scaled up. We usually double it.
30 ml 2 tablespoons shallots, peeled and chopped
240 ml1 cup red or yellow potatoes, peeled and chopped
59 ml1/4 cup carrots, peeled and chopped
79 ml1/3 cup onion, peeled and chopped
240 ml1 cup water
59 ml1/4 cup raw cashews
10 ml2 teaspoons sea salt
1 ml1/4 teaspoon garlic, minced
1 ml1/4 teaspoon Dijon mustard
15 ml1 tablespoon lemon juice
1 ml1/4 teaspoon black pepper
1 ml1/4 teaspoon paprika
Pinch of cayenne
For queso, one 10-oz can diced tomatoes and green chiles, drained well (or as many diced up fresh tomatoes and chiles as you like)
1. In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.
2. In a blender, process the cashews, salt, garlic, mustard, lemon juice, black pepper, paprika and cayenne. Add softened vegetables and cooking water to the blender, and process until perfectly smooth.
3. For queso, pour mixture into a bowl, add tomatoes and chiles, and stir.
I have a very selective 17-year-old who loves being vegan but misses Velveeta and Rotel queso dip something fierce. When he first tried this, his face lit up and he hugged me.