Vegan Chili Con Queso

Posted by in Cinco De Mayo, Cooking, Sides, Snacks, Super Bowl Sunday | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Thursday!!

 

 

 

 

 

 

I’m a little late in posting today, but it was an action packed afternoon taking pictures of the new bump! If there is one thing I can’t get enough of especially while pregnant, it’s this vegan nacho style cheese!! For the longest time I stayed away from cashew cheese as I felt that the final product was always underwhelming. 

 

That being said, I stand by this recipe as it’s just so good, and I’m a tough critic!

 

This recipe was inspired by my affinity for this dish that I used to get in high school at a local restaurant. Of course the traditional Chili con Queso is filled with animal products, but you can easily recreate this dish to pack the same amount of flavor, if not more, sans animal products and packed with veggies!!

 

 

and the vegan Chili con Queso was born!!

 

 

 

 

 

 


 

What’s fab about this dish, is everything! It’s quick, easy, affordable, packs tons of veggies, tons of plant protein, staple ingredients, texture, can easily be made in bulk, perf for any season, contains no animal products, perf for entertaining, has a little bit of heat, and will be your newest obsession!!

 


 

 

If you love all things easy and cheesey and plant base, you’re going to love this new vegan Chili con Queso recipe!!

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Cheesy

Affordable

Staple ingredients

Packed with veggies

Packed with plant protein 

Can easily be made in bulk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 3 1/2 cups

Vegan Chili Con Queso

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

    Nacho cheese:
  • 2 large carrots (fork tender)
  • 1 small potato (fork tender)
  • 1 cup cashews (soaked for at least 4hrs in hot water)
  • 2 tbsps nutritional yeast1 tbs vegan Worcestershire
  • 1/2 tsp cumin1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 chili in adobo sauce
  • 1/2 tbsp hot sauce (optional)
  • 1 cup almond milks
  • Salt/pepper as desired
  • Lentils: 
  • 1 tbsp oil 
  • 1 cup cooked lentils
  • 2 cloves garlic
  • 1/2 medium yellow onion, finely chopped 
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 poblano, finely chopped
  • Salt/pepper as needed
  • Other: 1 tomato, chopped, drained. 

Instructions

  1. Cheese: If you haven't soaked the cashews for a long time, add them to the blender first with a little almond milk.
  2. Blend until smooth. If not simply add everything in and blend until smooth.
  3. For a more vibrant orange simply add an additional fork tender carrot. To monitor the heat factor you can add 1/2 the adobo pepper and blend.
  4. Add more almond milk a little at a time to achieve the desired consistency if yours is too thick.
  5. Lentils: Add the oil, onion, and poblano to a pan over medium heat. Cook for 3-4 minutes. Now add the garlic and spices and cook for an additional 3 minute. Remove from heat, and set aside. 
  6. Combine the cheese with the cooked lentil mix, fold in chopped tomatoes.
  7. Serve warm with tortillas chips and garnish with the optional cilantro, tomatoes and onion. 
7.8.1.2
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http://www.eatdrinkshrink.com/jalapeno/vegan-chili-con-queso

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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