Chilli Con Queso

By Suzy Mahony

September 15, 2018

A thick yummy 'cheese' sauce, perfect for dipping tortilla chips or using in nachos.

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: About 500ml


5 tbsp light olive oil

1/2 large onion, thinly sliced

2 garlic cloves, thinly sliced

1 jalapeno chilli, deseeded and sliced

1/2 tsp garlic salt

1/2 tsp ground turmeric

1 tsp paprika

120g potatoes, very thinly sliced

140g roasted cashew nuts

150ml soya milk

2 tbsp nutritional yeast

1 tsp sea salt


1Heat the oil in a pan over medium heat. Add onion, garlic and chilli, and cook until softened and just beginning to brown. Stir frequently.

2Put in the garlic salt, turmeric and paprika, and cook for about 30 seconds, until fragrant.

3Add the potatoes, cashew nuts, 150ml water and the milk, and bring to the boil.

4Reduce the heat and simmer for 10-15 minutes until the potatoes are completely tender.

5Remove from the heat and stir in the nutritional yeast and salt.

6Transfer the mixture to a powerful blender, add 2-4 tsp boiling water, as needed, to loosen the mixture. Blend until completely smooth. Add more water if the mixture is too thick.

7Warm through before serving.

You can make this in advance and just heat through before serving.


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