A perfect recipe to warm up the day
By: Holly V. Gray
Perfect for snacking on game day or any day! Our creamy vegan queso blanco is getting kicked up a notch with the addition of green chiles and chorizo-style seitan.
Serve it warm or serve it chilled. As a dip, drizzled over nachos, or poured over enchiladas, you can’t go wrong with this versatile sauce!
1 – 8-ounce package vegan chorizo-style sausage
1 tablespoon olive oil
1 cup Yukon Gold potatoes, peeled and diced
12-oz pkg silken tofu
3 tablespoons tapioca flour
1 tablespoon lemon juice
1 tablespoon sweet white miso
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 4-ounce can diced green chiles
- To a large skillet over medium high heat, add olive oil. When oil is hot, crumble chorizo-style seitan into the pan. Cook, stirring frequently, until heated through.
- To steam the potatoes, add 1” water to a medium saucepan. Bring to boil then place potatoes into a steamer basket. Set basket in the pot, reduce heat to medium, cover and cook 10 minutes, or until fork tender.
- To a high speed blender or food processor, add potatoes, silken tofu, tapioca flour, lemon juice, sweet white miso, garlic powder, onion powder, and sea salt. Blend well until consistency is smooth.
- To a medium saucepan over medium heat, add sauce mixture. Stir frequently, until thickened, about 8 minutes. Stir in diced green chiles and chorizo-style seitan. Heat through and serve warm or chill until ready to serve.
Photo by Holly V. Gray