Yield 1 quart
Free of: gluten and top 8 allergens.
This queso goes far beyond chips!
1 tbsp grapeseed or olive oil
1 cup diced onion
1-2 Anaheim chilies, roasted, peeled, seeded and finely chopped (1/2 cup) or 1 (4-ounce) can green chilies (see recipe notes)
1 jalapeno pepper, seeded and finely chopped (2 tbsp)
2 tsp minced garlic
1 1/4 cups rice milk
1 cup cooked mashed sweet potato
1 tbsp nutritional yeast, optional (see recipe notes)
8 ounces cheddar style shreds (2 cups), such as Daiya
1 cup diced roma tomatoes
1/4 cup chopped cilantro
1/4 tsp ground cumin
Tortilla chips, for serving
To roast chili peppers, preheat your oven's broiler. Put chilies on a baking sheet lined with foil and place tray in upper third of your oven.
Let the chilies broil until most of the skin is black, about 5-10 minutes. Remove pan and flip the chilies over and repeat. You can also blacken the chilies over an open flame on your grill or over the flame of a gas cooktop.
Add the charred chili peppers to a large ziplock bag and seal, or to a bowl covered with plastic wrap. Let sit for 20 minutes. This will allow the chilies to steam, making it easier to peel the charred, black skin.
Peel, then slice chilies open lengthwise and scrape out the seeds with a spoon.
Nutritional yeast is a rich source of vitamins (especially B vitamins) and minerals, protein, fiber, and antioxidants. It is naturally low in sodium and calories, as well as gluten-free and vegan. Studies have shown its wide range of potential health benefits, from lowering cholesterol to protecting the body from free radical damage.
Recipe by Allergy Chefs at https://www.yourallergychefs.com/queso/