Vegan Chipotle Carrot Queso
Total Time
25 minutes
Prep Time
10 mins
Cook Time
15 mins
Rating
4.8 out of 5 stars
(13)
Ingredients
3 cups
- 3 large carrots (about ½ pound), peeled and chopped
- 1 small white or yellow onion, chopped
- 4 cloves garlic, pressed or minced
- 1 ½ tablespoons extra-virgin olive oil
- 1 cup raw cashews, soaked for at least 2 hours if not using a Vitamix or Blendtec blender (see notes for quicker alternatives)
- 1 ¼ cups vegetable broth
- 3 to 4 tablespoons nutritional yeast flakes, to taste
- 1 to 3 tablespoons adobo sauce (from canned chipotle peppers)
- ½ teaspoon ground cumin
- ½ teaspoon salt, more to taste
- Freshly ground black pepper, to taste
- 1 small can green chilis, drained
- 2 tablespoons finely chopped pickled jalapeño peppers (optional, for a vinegary kick)
- Big handful cherry tomatoes, chopped
- Handful chopped fresh cilantro
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Preparation
Chef’s notes
Recipe roughly inspired by/adapted from Ali Maffucci's 'Inspiralized:
Turn Vegetables into Healthy, Creative, Satisfying Meals.'
Where to buy chipotle peppers in adobo sauce:
Look for small cans of chipotle peppers in the Mexican aisle of well-stocked grocery stores or specialty Mexican groceries. (You can freeze the leftovers of the can in a small freezer-safe bag for later!) If you can’t find canned chipotles, try seasoning the queso to taste with ground chipotle powder or a smoky/roasted/chipotle-flavored hot sauce.
About those cashews:
Soaking the cashews makes them easier to blend and to digest, so that’s a good option albeit a time-consuming one. My Vitamix had no trouble blending the raw cashews as-is. If you don’t have time to soak the cashews and don’t have a fancy-pants blender, try this instead