Queso has and will forever be one of my favorite things in the world. It’s a staple on every burrito, taco, and nacho i’ve ever known. Some are mild, some are spicy. But they all disagree with my lactose intolerant self. It’s seldom worth the consequences to eat regular queso for myself (bless you if you can). But I do miss it often, so I had to try to recreate a dairy free version. And you’d never guess that this queso is loaded with vegetables! So you can sneak it into your kid’s diet if they are anti-vegetable. It’s great on Mexican food or as a dip with chips or veggies. And the heat is totally adjustable. If you don’t want any kick and just want something creamy, omit the cayenne altogether. Or, toss a dash in to spice it up a little. There will be enough coming from the salsa verde for many, but I like just a tiny dash of the devil’s pepper as I call it, to kick things up a notch. Let this mixture cool before adding to a blender!
2 large parsnips, peeled and diced
1 large russet potato, peeled and diced
1 1/2 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 tbs lemon juice
3 tbs nutritional yeast
1 cup veggie or chicken broth
2 cups water
1/2 cup salsa verde
8 oz chorizo (optional)
Pinch of cayenne (optional)
- If you haven’t, peel and dice your parsnips and potato. The small you dice the quicker they’ll cook, but it doesn’t matter because once these guys are done boiling they have to cool completely.
- Heat a pot with the broth and water on medium high heat. When the liquid is simmering, add in the potatoes and parsnips. Cook for 10-15 min, until vegetables are fork tender and the liquid is reduced by half.
- Remove from heat and allow to cool. There should be some liquid remaining in the pot, but if you feel it’s too much you can drain some. You will want there to be liquid as this helps give the vegetables their queso like texture.
- In a blender, add in your boiled potato and parsnip mixture along with the salsa, spices, nutritional yeast, and lemon juice. Blend until smooth. You may have to do this in parts, blitzing and then scraping down some of the mixture. If you are having trouble getting it to blend, there may not be enough liquid left. Add 1/2 cup of broth if this is the case/
- Add blended mixture back into a pot and heat for 5-8 min, until it’s heated back through.
- To make this Queso con Chorizo, brown your chorizo in a heated pan for about 10 min, breaking it up into a crumbly mixture. Add the Queso either on top for party serving or just mix into your Queso before eating. Though this queso is delicious with or without the added chorizo!
Note: Store in an airtight container for up to a week. To reheat, add back into a pot with a splash of broth or reheat in microwave in 30 seconds increments, stirring between each cycle until it is to the desired heat.