Spicy Nacho Queso
This spicy vegan nacho queso combines creamy cannellini beans and bold spices for a crowd-pleasing dip or nacho topping!
Equipment
- Medium pot
- blender
- Measuring cups
Ingredients
- 2 cups 470 ml vegetable broth
- 1 can 15 ounces, or 420 g cannellini beans, drained and rinsed
- 2 to 3 jalapeño peppers sliced (adjust spice level by adding seeds or not)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ¼ cup 30 g nutritional yeast
- 2 tablespoons 30 g prepared yellow mustard
- 2 tablespoons 16 g all-purpose flour (use gluten-free if needed)
- ½ cup 75 g diced red bell pepper
- Salt and pepper to taste
Instructions
- Add the vegetable broth, cannellini beans, sliced jalapeños, cumin, and onion powder to a medium pot.
- Bring to a boil.
- Reduce the heat to a simmer and stir in the nutritional yeast, mustard, and flour.
- Cook while stirring until thickened.
- Remove the pot from the heat and carefully transfer the mixture to a blender.
- Blend until smooth.
- Return the blended mixture to the pot and stir in the diced red bell pepper.
- Season with salt and pepper to taste.
- Serve warm as a dip with tortilla chips or drizzle over nachos.
Notes & Wine Advice
Wine Advice:
Pair this queso with a crisp Sauvignon Blanc or a light-bodied beer like a Mexican lager.
Pair this queso with a crisp Sauvignon Blanc or a light-bodied beer like a Mexican lager.
Nutrition values
Calories: 45 kcal | koolhydraten: 6 g | Eiwitten: 2 g | Vet: 0.5 g | Suiker: 1 g