Vegan Chile Con Queso Potatoes Vegan Chile Con Queso Potatoes

Vegan Chile Con Queso Potatoes

Roasted Creamer potatoes served with a rich, cheesy vegan chile con ‘queso’. Ready in 30 minutes.

Notes:

  • *Choosing pickled jalapeños: For a mild vegan queso, look for ‘tamed’ pickled jalapeños. (Optional: increase ‘tamed’ jalapeños and liquid to 1/2 cup.)
  • Nutrition information is for 1/6 of the potatoes (approximately 10 pieces) and 1/4 cup of vegan queso.
  • Vegan queso recipe makes 3 1/3 cups. Refrigerate leftover vegan queso for up to five days. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).

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Vegan Chile Con Queso Potatoes

By Brittany Mueller

Vegan Chile Con Queso Potatoes

Ingredients

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Preparation

Make the Roasted Little Potatoes:

Preheat oven to 425 °F.

In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.

Spread seasoned Little potatoes on to a baking sheet lined with parchment paper.

Bake for 25 to 30 minutes, or until Little potatoes and tender and golden-brown.

Make the Vegan Chile Con Queso:

In a saucepan, heat two tablespoons of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.

Transfer the sautéed onions, garlic, and butter into a blender. Add non-dairy milk, cashews, water, nutritional yeast, and salt. Blend on high until smooth and creamy.

Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.

In the saucepan used in step one, heat the remaining two tablespoons of vegan butter over medium heat. Whisk in one tablespoon of flour to make a roux. Cook, stirring constantly, for one minute.

Slowly whisk the blended cashew mixture into the roux.

Add the vegan cheese to the sauce and whisk until melted.

Taste and adjust seasoning. Makes 3 1/3 cups of vegan queso. Refrigerate leftover vegan queso for up to a week. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).

Step 1 out of 13

Make the Roasted Little Potatoes:

Step 2 out of 13

Preheat oven to 425 °F.

Step 3 out of 13

In a large bowl, stir together halved Little potatoes, olive oil, and sea salt.

Step 4 out of 13

Spread seasoned Little potatoes on to a baking sheet lined with parchment paper.

Step 5 out of 13

Bake for 25 to 30 minutes, or until Little potatoes and tender and golden-brown.

Step 6 out of 13

Make the Vegan Chile Con Queso:

Step 7 out of 13

In a saucepan, heat two tablespoons of vegan butter over medium heat. Add the onion and garlic. Cook, stirring often, until onions are translucent and fragrant but not browned.

Step 8 out of 13

Transfer the sautéed onions, garlic, and butter into a blender. Add non-dairy milk, cashews, water, nutritional yeast, and salt. Blend on high until smooth and creamy.

Step 9 out of 13

Add the pickled jalapeños and brine to the blended mixture. Pulse to chop the jalapeños. Do not over blend.

Step 10 out of 13

In the saucepan used in step one, heat the remaining two tablespoons of vegan butter over medium heat. Whisk in one tablespoon of flour to make a roux. Cook, stirring constantly, for one minute.

Step 11 out of 13

Slowly whisk the blended cashew mixture into the roux.

Step 12 out of 13

Add the vegan cheese to the sauce and whisk until melted.

Step 13 out of 13

Taste and adjust seasoning. Makes 3 1/3 cups of vegan queso. Refrigerate leftover vegan queso for up to a week. Reheat in a saucepan over medium-low heat and add a splash of non-dairy milk or water to thin (if needed).

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