May 5, 2012

Vegan Queso

Happy Cinco de Mayo!  In honor of today's holiday (and my Mama's birthday) I thought I'd pass along a vegan queso recipe from my friend Jacki.  At only 144 calories a cup, this stuff is going to become a staple in my home!  Its the perfect thing for that creamy dairy fix, but without cream or dairy.  Love it!



Spicy Queso Soup / Dip

1 large potato, peeled and diced
1 large carrot, peeled and chopped
1 large onion, peeled and chopped.
1c of vegan fat-free vegetable broth (you can use whatever you want, but this is what I used for the nutrition info)
12 oz Mori-Nu extra firm silken tofu
1/2c nutritional yeast (mine is mostly powdery, not big flakes)
2T lemon juice
1 1/4t salt (or to taste)
1t onion powder
1/4c garlic powder
1 15oz can diced tomatoes with green chilies (not the tiny Ro-tel can, the bigger one. if you use the tiny cans, use two. More is fine, less would be lame)


Add potato, carrot, onion to the broth in a pot. Bring to boil, reduce heat to low and cover. Cook until vegetables are tender, about 15m. Stir occasionally. In another bowl, combine the tofu, nutritional yeast, lemon juice, salt and spices. When the vegetables are done, add the tofu mixture to the pan. Remove from heat and use an immersion blender (I use a Vitamix) to blend until smooth. Alternatively, add the soup in batch to a blender or food processor. Return to pan and heat on low. Stir in entire contents of the canned tomatoes, un-drained. Heat for about 5 minutes on low, stirring. Add water to thin for soup as necessary. Serve. This is fine stored in the fridge, you may need to add a bit of water to thin it when you reheat. The flavors do improve over time. Mmmmm!


Nutrition Facts: 6 servings, 1 cup each
Weight Watchers Points Plus 4pp

Calories: 144
Fat: 1g
Carbs: 23g
Fiber: 4g
Calcium: 14
Cholesterol: 0
Protein: 12g

5 comments:

Jacki said...

I made a plate of nachos with this stuff tonight for dinner! It's so delicious! Thanks for sharing my recipe!

Anonymous said...

Ok. I attempted and failed. It came out grainy and more soup like. Must you have a vitamixer or immersion (whatever that is) mixer? I puréed the crap out of it with a ninja blender and it was still just not anything like nacho cheese. :(
Jessica

La Maison Boheme said...

Hey Jacki - another friend of mine tried this out tonight and it didn't turn out at all like yours. Is there something we need to add or know about the prep?

Jacki said...

I use an immersion blender, but I've also used my food processor (the bottom of the line 4c cuisinart), I don't have anything fancy or expensive. I do process with either quite a long time, tasting until it's as smooth as I want it. I do make sure the vegetables are very soft before I start, as well. Just as if you were making potato soup. Also, if it's thinner than I like, I do let it sit on low heat until more liquid is evaporated. What also might influence the thickness is the brand of tomatoes you use. some of them do have more liquid than others, but again, allowing it some time to reduce should remedy that. I would say, if it's too soup-like, have soup! ;) I'm sorry it didn't go the way you expected. Perhaps next time, add the broth 1/4c at a time, in case 1c is just too much with the brand of tomatoes you use. Good luck! We eat this stuff ALL.THE.TIME. Forgive me for taking a long time to respond, as I didn't see this until today.

La Maison Boheme said...

My friend just told me today that she made this recipe and it turned out great. She said her husband ate it up! Thanks for the clarification, Jacki! I'm going to make it this week!