





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Vegan Salsa Con Queso
Instructions
1
In a medium pot, stir together the beans, broth, jalapeno, bell pepper, and spices. Bring to a boil.
2
Reduce heat to a simmer. Stir in the nutritional yeast, dijon. Whisk in the flour and continue to whisk until the sauce begins to thicken, bout 2-3 minutes. Remove from heat.
3
Blend the mixture using an immersion blender OR add it to the base of a blender/ food processor and blend until creamy.
4
Pour the queso into a large bowl and mix in the chunky salsa and green chiles. Serve immediately and ENJOY!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Spices First 🔥Bloom the cumin and garlic powder in a dry pan for 30 seconds before adding liquid to unlock their aromatic oils and intensify flavor depth.
- Blend for Silky Texture 🥄Immersion blend half the white beans separately, then fold back into the mixture to create a creamy base while maintaining some texture without nuts.
- Balance Acidity with Umami 🍋The Dijon mustard adds depth—taste as you go and let it meld for 2-3 minutes; nutritional yeast provides savory umami that mimics cheese complexity.
- Roast Fresh Peppers for Richness 🌶️Char the red bell pepper and jalapeño directly over a flame or under the broiler before dicing to develop smoky sweetness that elevates the entire dip.
- Adjust Consistency with Broth Gradually 💧Add vegetable broth slowly while whisking to reach your desired consistency—start with less and build up, as the mixture thickens as it cools.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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