Sweet Potato Queso

Sweet potatoes replicate the creaminess of cheese in this dairy-free fan favorite. Serve on game day or any day with chips and veggies to dip, or as a meal on top of enchiladas or nachos.

Time: 20 minutes

Serves: 6

Ingredients:

• 2 medium sweet potatoes, peeled and cut into cubes
• 2 cups veggie broth
• 1/2 cup unsweetened dairy-free milk
• 4 tablespoons nutritional yeast
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon garlic
• 1/2 teaspoon chili
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• up to 1/4 cup siracha sauce or salsa, start out with less and adjust to add heat to your desired preference

Directions:

1. Place sweet potatoes and veggie broth in a suace pan on medium-high heat. Let boil for 10 minutes, or until sweet potatoes are soft and half of the liquid is cooked off.
2. Let potatoes and liquid cool. In the meantime, combine all remaining ingredients but the dairy-free milk in a blender. I use my trusty basic Nutri Ninja blender, but a food processor or immersion blender would also work.
3. Add the sweet potato mixture to the blender, and 1/4 a cup (half) of the dairy-free milk. Blend for 10-second increments until smooth. You may need to add more liquid.
4. Enjoy!

Serving Ideas:

• Stir in jalapeno, cilantro, or tomatoes for extra flavor
• Add 1/4 a cup of plant-based processed cheese (Follow Your Heart has a delicious shredded dairy-free fiesta blend)
• Place in a mason jar in the fridge so it stays fresh for up to 7 days