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You have to try this vegan queso made with potatoes

While I was in Austin I heard a lot about Torchy’s queso. I wasn’t able to try it, but I did manage to get a few pointers on their secret recipe, and now I’m going to share my recipe with you! The rojo sauce is the main secret.

Vegan Torchy’s Queso

Copycat made with

Idaho Potatoes

Recipe courtesy of Kathy Hester, food blogger, Healthy Slow Cooking

Ingredients:

2 cups diced cooked Idaho Potatoes

1/2 cup water

1 recipe of homemade rojo sauce (recipe below), with a few teaspoons reserved for topping

1/4 nutritional yeast

1/2 to 1 teaspoon salt, to taste

1/2 teaspoon oregano

1 (4 ounce) can diced roasted green chilies

Chopped cilantro, for topping

Guacamole, for topping

Homemade Rojo Sauce:

Makes about 1/4 cup sauce

2 dried New Mexican or Pasilla Chile Peppers

1/4 cup water (or cooking liquid from peppers)

1/2 teaspoon minced garlic

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1/2 teaspoon salt

Add the cooked Idaho Potatoes, water, rojo sauce, nutritional yeast, salt and oregano to your blender. Blend until smooth. You will need to stop and scrape down the sides of the blender several times to make sure everything is smooth.

Scrape the mixture into a small mixing bowl and mix in the diced chilies.

Spread the queso mixture in a wide servings bowl. Place a large scoop of guacamole in the center. Top with chopped cilantro and reserved rojo sauce.

Homemade Rojo Sauce

Toast the chilies in a dry sauté pan over medium heat until they become fragrant, about 3 to 4 minutes on each side. Then carefully remove the stem and seeds.

Put the peppers into a small saucepan and cover with water. Cook over medium until the peppers are reconstituted, about 10 minutes.

Place the cooked peppers, water or cooking liquid, garlic, paprika, cumin, oregano, and salt into your blender and blend until smooth. You will need to stop and scrape down the sides of the blender several times to make sure everything is smooth.

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