Tex Mex Queso

Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
2 ½ cups of dip
Tex Mex Queso - Thug Kitchen
1 tablespoon olive or safflower oil
1 shallot, chopped or ¼ cup chopped yellow onion
1 clove garlic, minced
2 starchy potatoes like russets, peeled and cubed (4 cups)
2 carrots, peeled and cubed (1 ½ cups)
2 cups veggie broth, divided
1 cup unsweetened almond milk
½ cup nutritional yeast
¼ cup olive or safflower oil
2 tablespoons lime juice
1 tablespoon Braggs or soy sauce
½ teaspoons salt
1 teaspoon chili powder
½ teaspoon cumin
1 ½ cups diced canned tomatoes
1 jalapeno, seeded and minced
  1. In a clean skillet warm the tablespoon of oil of the over a medium heat. Add the shallot and sauté until it looks kinda golden, 3-4 minutes. Add the garlic, potatoes, carrots, and first cup of broth to the pan, stir, then cover. Let that shit braise until the potatoes and carrots are soft, about 15 minutes.
  2. When the veggies are soft, let that cool for a sec while you toss the rest of the veggie broth, milk, nutritional yeast, oil, lime juice, braggs, salt, and spices into a blender. Add the softened veggies and all the liquids in the pan to the blender and run that shit until the sauce is all creamy, about 30 seconds. Taste and add more spices or lime juice if you think that shit is necessary. Stir in the tomatoes and jalapeno, DO NOT BLEND, taste and then serve that shit right away as a dip or go ahead and make some nachos.

Toppings: chips, red onion, cilantro, jalapeno slices, salsa, guacamole, our Quinoa Taco Mix (TK3: Fast as F*ck) or 1 ½ cups cooked black beans

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