Chipotle hemp queso
This hemp seed queso is everything you want a creamy dipping sauce to be: creamy, cheesy and flavorful. Just like cahshew queso, but one that comes completely without nuts! Be ready to upgrade your loaded nachos, burritos, wraps, chilis...it's up to you, but either way will be delicious.
Servings 1 batch
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!