Super easy and freezer friendly dairy free queso perfect for any Mexican inspired meal!
2 Tablespoons avocado oil, or olive oil
1 small yellow onion, 1/4″ dice, 1/2 pound
2 cloves garlic, minced
1 – 14 oz can diced fire roasted tomatoes
1 1/2 cups bone broth, or veggie broth for vegan
1 white fleshed sweet potato, 1 pound, peeled and cut into 1” pieces
1/2 cup raw cashews, not toasted or salted
1/2 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon ground cumin
2 Teaspoons smoked paprika
1 Teaspoon chili powder
1 Teaspoon sea salt
1 – 4 oz can green chilis
1 – 13.5 oz can coconut milk, refrigerated, see notes
3/4 cup nutritional yeast
2–3 Tablespoons freshly squeezed lime juice
Set the Instant Pot to the sauté mode, and when it’s hot, add the avocado oil, onions, and garlic. Sauté until lightly browned then turn off the sauté mode. Add the fire roasted tomatoes and broth, stirring to scrape up any browned bits from the bottom. Then add the sweet potato pieces, cashews, garlic and onion powder, cumin, smoked paprika, chili powder, sea salt, and green chilis.
For the coconut milk, scoop the hardened cream from the top of the can and set it aside. Then add the remaining liquid to the Instant Pot. Stir to combine the ingredients, then set the Instant Pot to pressure cook for 5 minutes.
When the time is over, use the quick release function. When the Instant Pot is safe to open, carefully transfer the contents to a high powered blender. Add the reserved coconut cream, secure the lid and begin to blend starting on low. Increase the speed using the tamper to keep the mixture moving, and blend until mostly smooth. Add the nutritional yeast and blend again until smooth, being careful not to burn yourself as the ‘queso’ is very hot.
When the ‘queso’ is completely smooth, add lime juice to taste and serve immediately with chips, guacamole, and pico de gallo.
You can also cool the queso and reheat it later, which makes this a great recipe to make ahead. It also freezes perfectly, which is perfect for the leftovers you’ll probably have. You can try making smaller batches, but the ingredients listed use the full amounts in each can which makes for less waste overall, especially since you can just freeze the rest meal prep style.
The coconut milk needs to be refrigerated to separate the cream from the liquid. If you have coconut milk that’s been sitting on the shelf in the pantry for a while, it will separate without being refrigerated. You can turn the can over next to your ear and if you don’t hear it sloshing around, it’s separated. The coconut cream will curdle in the Instant Pot, so it must be separated from the liquid.
Keywords: Instant Pot, Dairy Free, Paleo, Vegan, Gluten Free, Mexican