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Vegan Black Bean Queso Blanco BigOven - Save recipe or add to grocery list Yum
Vegan Black Bean Queso Blanco is hearty, creamy and rich. Serve as is, stuff inside a tortilla/ romaine lettuce wrap, pour over greens, rice or chips. Packed with fiber, protein and a rainbow of antioxidants, it's a legit fiesta in your mouth.
Course Main Dish
Prep Time 12 minutes
Cook Time 8 minutes
Servings
Ingredients
Cheese sauce
Black Bean Casserole
Course Main Dish
Prep Time 12 minutes
Cook Time 8 minutes
Servings
Ingredients
Cheese sauce
Black Bean Casserole
Instructions
  1. Place ingredients for cheese sauce in a high speed blender. Don't worry if you don't have the harder to find ingredients. You can make the substitutions, or keep it simple and taste at the end to see if you need more flavor.
  2. Blend cheese sauce ingredients on high for 8-15 minutes, depending on your blender's capacity. Once you see steam, you know you're close. At some point, it will stop bouncing around like a liquid and you'll hear a down-shift in the blender's motor. That's when you know it's done. If you don't have a high speed blender, transfer to a sauce pan and heat on medium low for 8-9 minutes, stirring regularly, until it's thickened.
  3. In a skillet, sauce the garlic, onion, cabbage and jalapeno for a few minutes until soft. Add green pepper for another minute or two (don't overcook, color should stay bright green). Add black beans, corn, tomato, lime juice, chili powder, salt and turmeric. Continue to heat as you stir until everything is hot. Remove from heat.
  4. Stir in the cheese sauce and garnish with cilantro and green onion. Serve warm.
  5. Serving suggestions: Wrap in a tortilla shell or romaine lettuce leaf. Serve with salsa and guacamole. You can also serve over rice or create a taco salad with greens and crumbled tortilla chips. Or keep it simple: grab a spoon and enjoy.
Recipe Notes

A word about the optional and substitute ingredients in the cheese sauce:

Here's the thing. Cashew cream is really good, no matter what you do to it. The suggested ingredients create a very specific, mozzarella-esq flavor. I have listed the ingredients in order of importance. If you don't have the miso, tahini or ume plum vinegar, make it without and taste it. Then you can either add more of what you have or try the suggested substitutions.

Also, arrowroot is not gluten free, if that matters to you. Tapioca flour works almost as well. It's not quite as thick, but adding the extra tablespoon brings it darn close.

The vegetable ingredients are optional too. Mix and match, use what you have. It's queso, not complicated. Use your imagination.

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