Okay guys. No picture for this one…again! So I have compensated with some photos of my recent trip to Mexico City which is my new food heaven. It’s just a hair farther from Vancouver than flying to Toronto (which I also did last week) and so vibrant. I have loaded a bunch of my food recommendations over on my Pinterest Page, in case you want to get a taste of the urban side of Mexico!
Needless to say, things have been crazy around here and I am in full writing/recipe development-overdrive mode. And my new Minimalist Kitchen guide is just a few weeks from dropping…so excited! Stay tuned!!
So you are just going to have to trust me, this dip is off the charts good. I have eaten a lot of queso. And vegan mac and cheese. This dip takes inspiration from a lot of places but evens out what I feel is the biggest challenge in queso: getting the sweet level right. And for me, that meant no butternut squash. My family could suss out that flavour a mile away with a look that said, ‘why can’t you just put cheese on this like a ‘normal’ mom?.’
Queso Fiesta. Because this dip is a party.
- 1 cup plain unsweetened soy milk
- 1/2 cup nutritional yeast
- 1/4 cup chopped pickled jalapeños
- 1 medium sweet onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon tomato paste
- 1 teaspoon jalapeño pickling liquid
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Cook onion in skillet with oil on medium-high for about 3 minutes, stirring. Add carrots and cook until carrots are fork tender and onions golden, about 7 min.
- Next, add garlic and cook for one minute.
- Add cooked veggies, along with remains ingredients, to a high-speed blender and blend on the heat/soup setting until silky smooth. If you don't have a heat setting on your blender, put it back in the skillet once it's blended and gently heat to desired temperature (or put it in a fondue pot!).
- Serve with tortilla chips and fresh veggies!