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Roasted potatoes drizzled with vegan queso and sprinkled with fresh herbs.

Vegan Chile con Queso Potatoes

  • Author: Brittany Mueller
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Roasting, Blending
  • Cuisine: Vegan

Description

Roasted Creamer potatoes served with a rich and cheesy jalapeño vegan “queso”. The vegan cashew queso is smooth and silky. Ready in 30 minutes!


Scale

Ingredients

Roasted Little potatoes:

  • 1 (1.5-pound) (680 g) bag Blushing Belle Little Potatoes, halved
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (2.5 ml) sea salt

Vegan Chile con “Queso”:

  • ¼ cup (60 ml) vegan butter, divided
  • ¼ onion (50 g), chopped
  • 2 cloves garlic, chopped
  • 1 ¾ cups (435 ml) unsweetened non-dairy milk
  • 1 cup (135 grams) raw cashews
  • ½ cup (125 ml) water
  • 3 tbsp (15 g) nutritional yeast
  • ½ tsp (2.5 ml) salt
  • cup (125 ml) *pickled jalapeños and liquid (see note)
  • 1 tbsp (15 ml) all-purpose flour
  • ¾ cup (67 g) vegan cheese

Instructions

Roasted Little potatoes:

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.
  3. Spread seasoned Little potatoes on to a baking sheet lined with parchment paper.
  4. Bake for 25-30 minutes, or until Little potatoes and tender and golden-brown.

Vegan Chile con “Queso”:

  1. In a saucepan, heat 2 tbsp of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.
  2. Transfer the sautéed onions, garlic, and butter into a blender. Add non-dairy milk, cashews, water, nutritional yeast, and salt. Blend on high until smooth and creamy.
  3. Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.
  4. In the saucepan used in step one, heat the remaining 2 tbsp of vegan butter over medium heat. Whisk in 1 tbsp of flour to make a roux. Cook, stirring constantly, for 1 minute.
  5. Slowly whisk the blended cashew mixture into the roux.
  6. Add the vegan cheese to the sauce and whisk until melted.
  7. Taste and adjust seasoning. If needed, adjust consistency with a splash of water or non-dairy milk.

Notes

*Choosing pickled jalapeños: For a mild vegan queso, look for “tamed” pickled jalapeños. (Optional: increase “tamed” jalapeños and liquid to ½ cup.)

To make loaded vegan queso, add a can of Ro*Tel Diced Tomatoes & Green Chilies after melting the cheese.

Nutrition information is for ⅙ of the potatoes (approx. 10 pieces) and ¼ cup of vegan queso.

Vegan queso recipe makes 3 ⅓ cups. Refrigerate leftover vegan queso for up to 5 days. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).

Keywords: vegan queso, roasted potatoes