Ingredients
Scale
- 1 can cannellini beans (drained)
- 1 tbsp olive oil
- ½ onion (chopped)
- ½ – 1 jalapeno (seeded and chopped)
- 2 cloves garlic (smashed)
- 1½ cups nondairy unsweetened milk
- 1 tbsp tapioca starch
- 1 tbsp white miso
- 2 tbsp nutritional yeast
- ½ tsp smoked paprika
- ½ tsp turmeric
- 1 tsp garlic powder
- 1–2 tsp salt (to taste)
- 1 tsp cumin
- *to serve: guacamole (soy chorizo, and fresh cilantro*)
Instructions
- In a medium pot over medium-high heat, add in the oil, onion, garlic, and jalapeno. You can use more or less jalapeno depending on how much spice you like!
- Add in some of the salt, and cook, stirring often, until vegetables are soft and starting to become golden brown. Add in the drained can of beans, and turn heat down to medium-low.
- In a small bowl, combine about ½ cup of the milk with the tapioca starch. Whisk well to ensure there are no lumps. Now, add all your milk (including the tapioca mixture) into the bean and veggie mixture.
- Add in all the remaining spices, nutritional yeast, and miso, and turn heat down to low, stirring often. Beans will become soft and mushy and mixture should become thick. This should take 15-20 minutes.
- When ready to serve, use an immersion blender or pour mixture into blender, and pulse until smooth and creamy. You can add a little bit more milk if needed.
- Serve hot with soyrizo, guacamole, and fresh cilantro on top.
- *NOTE: if desired, you can also stir in a can of DRAINED Rotel into the queso after blending.*
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer