Cheese free Salsa Con Queso
.jpg)
This flavorful recipe mirrors the classic taste of traditional salsa con queso but without any dairy, catering perfectly to plant-based diets. Adjust the heat level as desired—opt for fresh jalapeños with seeds for an extra kick or reduce the amount of jarred jalapeños for a milder dip.
Benefits Of The Body
The advantages of a dairy-free salsa con queso include catering to lactose intolerance or dairy allergies, reducing cholesterol intake, and providing a lighter option that can still offer a creamy texture and flavorful taste without relying on traditional dairy products like cheese. Additionally, opting for dairy-free versions can increase the variety of options for individuals following specific dietary preferences or seeking alternatives for a healthier lifestyle.
Ingredients
2 1/2 cups raw cashews
2 large orange carrots
1 orange bell pepper
3 cloves fresh garlic
- 1 cup of non-dairy milk (like almond, soy, or cashew), with additional amounts for thinning if required, divided.
1 1/4 teaspoons salt
1/2 cup nutritional yeast flakes
1 teaspoon chili powder
2 teaspoons lemon juice
1 cup tomato
1/3 cup chopped jarred jalapeño peppers
4 tablespoons chopped cilantro
2 tablespoons finely minced chives or scallions
Steps to Make It
01. Collect the necessary ingredients.
02. In a medium-sized bowl, immerse the cashews in water, ensuring they are covered by at least 1 inch. Allow them to soak for a duration of 2 to 3 hours.
03. As the cashews soak for about an hour, preheat the oven to 400 F. Line a medium baking sheet with parchment paper or a silicone mat. Place the carrots, bell pepper, and garlic on the sheet and roast for 30 to 40 minutes until the carrots are tender and the bell pepper's skin can be easily peeled. Let the roasted vegetables cool for 15 minutes until manageable.
04. Peel the bell pepper, placing it in a blender or food processor along with the roasted carrots and garlic.
05. Drain the soaked cashews and add them to the blender or food processor. Pour in 1/2 cup of non-dairy milk and blend until smooth, scraping down the sides as needed. Add salt, nutritional yeast flakes, chili powder, lemon juice, and the remaining 1/2 cup of non-dairy milk. Blend until very smooth. Adjust the texture by adding up to an additional 1/4 cup of non-dairy milk. Transfer the mixture to an oven-safe bowl and gently mix in the jalapeño pepper, cilantro, and chives or scallions.
06. Warm in the oven or serve chilled with tortilla chips (great for nachos), on cooked pasta, or as a vegetable dip. Keep any remaining portions in a sealed container in the fridge, lasting for up to four days.
| Nutrition Facts (per serving) | |
|---|---|
| 273 | Calories |
| 19g | Fat |
| 19g | Carbs |
| 12g | Protein |
.jpg&description=Cheesefree Salsa Con Queso){kind=link}