I posted this queso recipe awhile back, but after making it again last week and serving it with these loaded nachos, I couldn’t help but post it again! It tastes like a homemade mild Velveeta cheese sauce and is O-So-Yummy, perfect for football season! Also, I listed the purpose and flavor profile of most of the ingredients so you can adjust and tweak the recipe until it’s exactly how you like it.
I served this queso with tortilla chips topped with taco meat, Pico De Gallo, Guacamole, & beans. But to make this recipe Paleo, leave out the beans and replace the chips with these sweet potato fries (just cut as chips). I’ve made many, many sweet potato fries and this is my favorite recipe 🙂 While they won’t be as thin and crispy as tortilla chips, they are still yummy 🙂 Enjoy!!!
- 2½ C raw cashews, soaked in hot water 1+ hours to overnight
- 3 Tbsp. lemon juice
- 2 - 3 Tbsp. chopped red pepper (adds flavor and sweetness, start with 2 Tbsp. You could probably achieve a similar flavor with about 1 tsp. chili powder or smoked paprika but I have not tested this yet)
- ¼ C olive oil or allowed butter or oil
- 1¼ - 2 tsp. tahini (Ground sesame seeds. Looks like peanut butter and gives it a cultured taste. It's the last flavor you taste when eating cheese, I think anyways! Start with the lesser amount and add more as needed)
- 2 tsp. onion powder
- ⅛ tsp. turmeric (a spice that adds flavor and color)
- 1 Tbsp. Arrowroot Flour (or any starch, optional.)
- 1½ - 2 tsp. salt, or more to taste -I usually use right at 2 tsp.
- 2 tsp. nutritional yeast (found on the spice aisle of your local health food store, gives it a cheesy taste)
- 1¼ C of water or as needed for blending
- 1 14-oz can diced tomatoes with green chili's, I use Ro-tel (optional)
- 1 4-oz. can chopped green chilies, optional (optional)
- Place all ingredients except the Ro-tel and the chopped green chilies in a high-powered blender, adding water as needed to help facilitate blending and to achieve desired thickness. Note-Sauce will slightly thicken when heated.
- Blend on high until smooth. Taste and adjust seasonings as needed. Should taste like a mild Velveeta cheese.
- Place cheese sauce in a large microwave-safe bowl and stir in the Ro-tel and green chilies. Microwave on high for 1 minute. Stir. Repeat process until the cheese sauce is hot and serve. (I didn't have success heating this on the stove as it stuck terribly to the pot! I'd imagine heating in the crock pot on low would work if you greased it but I have not tried it)
- Place plastic wrap directly on top of the cheese sauce to prevent a film from developing and keep in the refrigerator.
this post is part of Fat Tuesday, Allergy Free Wednesdays, and Gluten Free Wednesdays