This is by far the best queso I have ever had, anywhere.
I received Brian Patton’s book to review – Brian Patton is The Sexy Vegan – you may know him from
his entertaining YouTube videos? He is fun, he is funny, he was the emcee at Vida Vegan’s Galarama this summer. Super fun stuff.
When Brian and his now wife were dating, they enjoyed Friday night Happy Hours at her apartment or his. These quickly turned into the Happy Hour at Home parties the book was inspired by – word got out that The Sexy Vegan’s recipes were the cats meow.
This fabulous book is divided into 20 themed menus, 3 or 4 recipes each, and cocktail pairings. The recipes in each menu are planned to be made together – the flavors are complementary and result in several tasty treats.
I love this book.
So far, I have made a Loaded Baked Potato Flatbread, an U-NO-gi Nigiri with Kabayaki Sauce, and Rigatoni Poppers. We have enjoyed lovely libations (what Brian jokingly called “the most important meal of the day”) including Solid Gold, The Starburst, and Burn Relief.
So far, we have loved it all.
Pull up a seat and let me just tell you about this queso.
I am not at all exaggerating when I say this is incredibly good. Big bold flavors – spicy roasty creamy comfort. I took this to a housewarming party earlier this summer, and everyone loved it.
I was the lone vegan at the party, and everyone. loved. the. queso.
This is seriously one of those Wow Factor Recipes you can serve anyone, with positive results. Impressive, this queso is. I look forward to serving this more often.
Make it. Double it. Enjoy it.
hatch chile queso
YIELD: about two cups
dairy, egg, and gluten free, vegan
4 fresh Hatch chiles or two 4-ounce cans diced green chiles
2 teaspoons extra-virgin olive oil
6 ounces Soyrizo
1 1/2 cups whole raw cashews
1 garlic clove
1/2 teaspoon onion powder
1 cup vegetable stock
1 teaspoon turmeric
1/4 cup nutritional yeast
salt and pepper
2 Roma tomatoes, seeded and diced
cilantro spring or sliced scallions, for garnish
In a medium skillet, heat the oil over medium-high heat. Add the Soyrizo, break it up with a wooden spoon, and fry for 3 to 5 minutes, or until browned. Set aside.
If you do not have a high-powered blender (Vita Mix or Blendtec), boil cashews for about 8 minutes to ensure creaminess. In blender, combine cashews, garlic, onion powder, 1 cup vegetable stock, turmeric, nutritional yeast, ad 2 tablespoons diced chiles, blend until smooth. Add a little more stock, if necessary, to get a smooth consistency. Season with salt and pepper to taste.
Place the cashew sauce in a small pot over low heat and stir in remaining chiles and most of the tomatoes and Soyrizo, reserving some tomatoes and Soyrizo for garnish. Cook until heated through. Transfer to a medium crock, garnish with tomatoes, Soyrizo, and a cilantro sprig or scallions. Serve with chips.