Sweet Potato Queso |
|---|
Credit: Derek Sarno
| 2 | sweet potatoes, peeled and rough chopped | |||
| 5 | cloves | garlic | ||
| 1 | bay leaf | |||
| 2 | cups | unsweetened soy milk | ||
| 1 | cup | fresh salsa | ||
| 15 | g | nutritional yeast | ||
| 1 | teaspoon | cumin | ||
| ¾ | teaspoon | chili powder | ||
| ½ | teaspoon | smoked paprika | ||
| ½ | teaspoon | onion, granulated | ||
| ½ | teaspoon | salt | ||
| ½ | teaspoon | black pepper |
In a small sauce pot, place the first 3 ingredients. Cover with water and boil until the sweet potatoes are soft, fork tender and half the liquid evaporates (10-12 minutes).
Transfer from the stove pot and allow to cool. Remove and discard the bay leaf.
In a blender, place the cooked sweet potato mixture. Add seasonings and 1 cup of unsweetened soy milk. Blend on low, moving to high speed until the mixture becomes silky smooth for about 2 minutes. Add the remaining unsweetened soy milk for a thinner sauce and less for a thicker sauce.