Sweet Potato Queso

CALORIES:

157.8

PROTEIN:

8.5g

PREP TIME:

5 mins

COOK TIME:

45 mins

SERVINGS:

4

Try our delicious plant-based version of this favorite. No cheese required! Use for our Enchilada Bake, as a tasty dip or with any other recipe that calls for traditional queso.

Recipe by Derek Sarno

2 sweet potatoes, peeled and rough chopped (roughly 400 g)
5 garlic cloves
Bay leaf
2 C unsweetened soy milk or unsweetened plant-based milk
1 cup (236 g) fresh or jar salsa
15g nutritional yeast (optional)
1 tsp cumin
¾ tsp chili powder
½ tsp smoked paprika
½ tsp onion, granulated
½ tsp salt
½ tsp black pepper

In small sauce pot, add the top 3 ingredients, add water to cover, and on med-high heat bring to a boil for 10-12 minutes until sweet potatoes are soft, can break apart with a fork, and about half the liquid has evaporated.
Remove from stove top and let cool. Remove the bay leaf.
Add the cooked sweet potato mixture to blender, add the seasonings and 1 cup of plant based milk (to start) and blend on low, moving to high speed for roughly 2 minutes until silky smooth. Add extra plant milk for thinner sauce and less for thicker. Remember that the sauce will thicken once cooled or if heated. You can always add more liquid - you cannot take it away!

Nutrition FactsAmount Per Serving

Calories

157.8

Protein

8.5g

Total Fat

2.5g

Sat Fat

0.3g

Trans Fat

Cholesterol

0mg

Total Carbohydrate

27.6g

Dietary Fiber

6.2g

Total Sugar

5.9g

Added Sugar

Sodium

608.6mg

Add more or less salt and pepper to your taste.
Add fresh or pickled jalapeno for more spice.
Add 4oz of your favorite plant-based cheese to make this sauce richer and creamier.
Add a small handful of fresh cilantro/coriander for more fragrance.

Nutrition FactsAmount Per Serving

Calories

157.8

Protein

8.5g

Total Fat

2.5g

Sat Fat

0.3g

Trans Fat

Cholesterol

0mg

Total Carbohydrate

27.6g

Dietary Fiber

6.2g

Total Sugar

5.9g

Added Sugar

Sodium

608.6mg

157.8

8.5g

5 mins

45 mins

4

Nutrition FactsAmount Per Serving

Nutrition FactsAmount Per Serving

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