Roasted little potatoes served with a rich, cheesy vegan chile con ‘queso’. Ready in 30 minutes.

Notes:

  • *Choosing pickled jalapeños: For a mild vegan queso, look for ‘tamed’ pickled jalapeños. (Optional: increase ‘tamed’ jalapeños and liquid to 1/2 cup.)
  • Nutrition information is for 1/6 of the potatoes (approximately 10 pieces) and 1/4 cup of vegan queso.
  • Vegan queso recipe makes 3 1/3 cups. Refrigerate leftover vegan queso for up to five days. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).
Prep
15 mins
Cook
25 mins
Serves
6
Ingredients
14
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Equipment

  • Large bowl
  • Parchment paper
  • Baking sheet
  • Saucepan
  • Whisk

Ingredients

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Roasted Little Potatoes:

  • 1.5 lbs Little Potatoes
  • 1 Tbsp olive oil
  • 1/2 tsp sea salt

Vegan Chile Con Queso:

  • 1/4 cup vegan butter, divided
  • 1/4 onion, chopped
  • 2 cloves garlic, chopped
  • 1 3/4 cups unsweetened non-dairy milk
  • 1 cup raw cashews
  • 1/2 cup water
  • 3 Tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/3 cup pickled jalapeños and liquid
  • 1 Tbsp all-purpose flour
  • 3/4 cup vegan cheese

Instructions

  • Make the Roasted Little Potatoes:

    Preheat oven to 425 °F.

  • Step 2

    In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.

  • Step 3

    Spread seasoned little potatoes on to a baking sheet lined with parchment paper.

  • Step 4

    Bake for 25 to 30 minutes, or until Little potatoes and tender and golden-brown.

  • Make the Vegan Chile Con Queso:

    In a saucepan, heat two tablespoons of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.

  • Step 6

    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.

  • Step 7

    Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.

  • Step 8

    In the saucepan used in step one, heat the remaining two tablespoons of vegan butter over medium heat. Whisk in one tablespoon of flour to make a roux. Cook, stirring constantly, for one minute.

  • Step 9

    Slowly whisk the blended cashew mixture into the roux.

  • Step 10

    Add the vegan cheese to the sauce and whisk until melted.

  • Step 11

    Taste and adjust seasoning. Makes 3 1/3 cups of vegan queso. Refrigerate leftover vegan queso for up to a week. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).