Dear friends with a nut allergy, cashew dislikers or experimental people, this recipe is for you! You are probably familiar with all the cashew based methods to make a creamy, vegan queso which are all great in my opinion. But I know that there are some of you who just can’t eat nuts or aren’t into the flavour of cashews- don’t worry, this hempseed queso comes to your rescue!
For a while I was CRAZY about cashew queso recipes. I really don’t know why. But then again- I do know. I mean what is better than dipping some (homemade) potato or nacho chips into a dreamy, creamy, cheesy sauce? Or adding it to burritos. Or drizzling it over lunch bowls or baked potatoes. You get it. There are so many things that a good queso could not NOT make even better (in my opinion). The roots for my love for quesos probably stems from my childhood where one of my ALL TIME favorite things was quesadilla. If you took me to a mexican restaurant, you would not have to ask twice what i was going to order!
About this hempseed queso
Making this cheesy dip is actually pretty simple: First sautee garlic, onion and celery. Then add the other vegetables and broth, cook until soft and blend with the remaining ingredients. Ready is the creamy dip to drizzle on everything and anytghing you want.
What is so great about hempseeds is that they do not need to be soaked (unlike cashews). You can add them straight to the blender and the result is perfectly smooth without any longer waiting time. Plus they have no “distinct” taste, another point why they make the eprfect substitution for cashews in here,
The chipotle adds a good amount of spice and a smokey flavor. However, you might find it a little hard to get your hands onto the seasoning. You can simply swap it for smoked paprika and a pinch of chili (or leave it out if you want it to be milder!).
That is it. there is nothing more to say, you just really need to try it yourself. But I guarantee you, no cashews will be missing and your nacho game taken to a whole new level! I hope you enjoy this dip as much as I love it. And should you make it, please let me know how you liked it!
ALL THE BEST
Chipotle hemp queso
Ingredients
- 1 stalk celery finely chopped
- 1 small onion (around 50g) finely chopped
- 1/2 large carrot (around 50g) chopped into small chunks
- 1/2 red bell pepper (about 40g) chopped into small chunks
- 1 medium garlic clove minced
- 2 1/2 Tbsp nutritional yeast (around 1/4 Cup or 15g)
- 3/4 Cup vegetable broth
- 1/4 Cup hemp seeds
- 1 Tsp paprika powder
- 1/2 Tsp chipotle powder
- 1 1/2 -2 Tbsp lemon juice
- salt to taste
Instructions
- Start by sauteeing the garlic in a small pot for about 2 minutes, than add the celery and onion and cook for about 3 more minutes until fragrant and slightly brown. Be careful not to burn it though as this would create a bitter note.
- Add the carrot and bell pepper. Mix well and pour the vegetable broth into the pot. Bring to a light simmer and cook for about 10-15 minutes until the vegetables are soft.
- Once ready, let the mixture cool slightly before adding it to a blender alongside the rest of the ingredients. Blend until smooth and creamy (it will take approximately 3-4 minutes. If it really doesnt blend, you may need to add just a bit more water. Season with salt and more lemon juice if needed.
- Store the sauce in an airtight container or jar in the fridge for up to 3 days. It is perfect for loaded nachos, lunch bowls, burritos, as dipping sauce…Enjoy!
