Spicy Cannellini Nacho Queso
This creamy, zesty nacho queso is made with cannellini beans for extra thickness and packs a spicy kick from fresh jalapeños. Perfect for tortilla chips, veggies, or as a dip for any occasion!
Equipment
- Blender, Pot, Knife, Cutting board
Ingrediënten
- 2 cups 470 ml vegetable broth
- 1 can 15 ounces, or 420 g cannellini beans, drained and rinsed
- 2 to 3 jalapeño peppers sliced
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ¼ cup 30 g nutritional yeast
- 2 tablespoons 30 g prepared yellow mustard
- 2 tablespoons 16 g all-purpose flour
- ½ cup 75 g diced red bell pepper
- Salt and pepper to taste
Instructies
- Add the vegetable broth, beans, jalapeños, cumin, and onion powder to a pot.
- Bring to a boil.
- Reduce to a simmer, then stir in the nutritional yeast, mustard, and flour.
- Stir until thickened.
- Remove from heat and carefully transfer the mixture to a blender.
- Purée until smooth.
- Return the mixture to the pot, and stir in the diced red bell pepper.
- Season with salt and pepper to taste.
- Pour over tortilla chips or serve as a dip.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with tortilla chips, fresh veggies, or use as a topping for tacos, nachos, or baked potatoes.
Wine Advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a cold IPA to complement the spice.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 6 g | Fiber: 4 g | Sugar: 3 g | Salt: 0.5 g
