As a child, I grew up with an unwavering love for store-bought “Con Queso” in a jar. I mean who doesn’t love a good spicy processed cheese product that never expires? Seriously though, I have spent many a day (and possibly drunken night but we can get into that later) downing entire jars of Con Queso. (Look I’m not proud. No I’m no hero, I’m just a girl trying to make sense of this queso filled world. Ok I’ll stop.)
Now, I can proudly and without guilt, eat tons of this stuff! It has an insanely similar taste, color, smell, and feel as my old friend queso. Except this stuff if jam packed with veggies and absolutely NO dairy! Honestly, you could make this child friendly too and just remove the chiles, paprika, and cayenne! It would be an awesome way to sneak extra veggies into your kids (or picky spouses) meals!
- 1 large russet potatoes, peeled and chopped into small cubes
- 2 large carrots, peeled and roughly chopped
- 1/2 cup of soaked and drained raw cashews
- 1/2 cup of non-dairy milk
- 3 tablespoons of avocado oil
- 1 small can of green chiles
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cayenne
- the juice of one lime
- salt/pepper to taste
- small bunch of fresh cilantro for garnish
Peel and chop your large potatoes and carrots. Then place them into a large skillet and cover them with water. Bring water to a boil then cover your skillet and reduce heat to a low simmer. Cook potatoes and carrots for 20 minutes then remove from heat and drain.
Place cooked potatoes and carrots into a high power blender (I used my Vitamix) or food processor. Add in your soaked and drained raw cashews, non-dairy milk, avocado oil, can of green chiles, garlic powder, paprika, and lime juice. Blend for 2 minutes then add in your salt and pepper to taste and blend for another 20-30 seconds. Make sure to taste your sauce to see if it needs a bit more heat or if the texture is right. Once you have achieved the taste you are looking for you can remove it from the blender and pour it into a bowl.
I garnished mine with a little bit of fresh cilantro. However, the next time I do this, I think I will garnish with some chopped tomatoes and peppers. However, it really does taste amazing all on its own! The green chiles add that nostalgic spice from my childhood. While the potatoes and carrots give it the exact same color and texture that you are expecting.
This is really that simple and will completely shock anyone who tries it. I plan to make this a staple in all upcoming parties, pot-luck dinners, and days that end in the letter “Y.” You can serve this hot or cold. Serve with chips, veggies, pretzels, or anything you can think of. OR- go to my Zucchini Taco Boat recipe and see how I topped my tacos with this deliciousness.
I cannot wait for you all to fall in love with this Con-No-Queso and so excited to see how everyone uses it!