Queso Vegano Saludable

Ingredientes

• 2 tablespoons extra virgin olive oil
• 1 cup diced onion (about 1/2 large onion)
• 1/4 cup chopped carrot (about 1 medium-size carrot)
• 3 garlic cloves (minced (about 1 tablespoon))
• 1 cup 1-inch cubed butternut squash (or sub more potato)*
• 2 cups 1-inch cubed russet potato (about 1 large potato)
• 1 cup plain unsweetened non-dairy milk**
• 3 tablespoons white vinegar
• 2 tablespoons reduced-sodium tamari***
• 1 teaspoon mustard powder
• 4 tablespoons nutritional yeast
• 1/2 teaspoon cumin
• 1 teaspoon fine sea salt
• 1/4 teaspoon chipotle powder (optional but recommended)
• 1 4 ounce can diced green chilis (optional)

Preparación

1. 1

   In a large pot, warm the olive oil over medium heat. Add the onion and carrot and cook for 3 minutes. Stir in the cubed butternut squash (if using), potato and garlic then cook for another 2 minutes.

2. 2

   Pour in the milk then bring to a boil. Reduced to a simmer, cover with a lid and allow to cook at a low boil for about 10-15 minutes, until the squash and potato are very tender. You should be able to mash it with a fork. Once it’s done, set the pot aside and allow to cool.

3. 3

   After the squash mixture has cooled, transfer it to a blender and add in the remaining ingredients. Blend on high until smooth. Add more milk, one tablespoon at a time, if needed. Taste test to see if you prefer more salt or seasoning and add as needed.

4. 4

   Stir in the green chilis by hand, if using, then pour into a bowl for serving. Garnish with chilis, diced tomato and/or cilantro. Store leftovers in an airtight container for up to 3 days.