Creamy Vegan Queso (in 5 minutes)Course: Sauces/Dressings
2 large fire roasted red peppers (Jarred)
2 pitted medjool dates
1 tsp Apple cider vinegar
Juice of half a lime
*2 tbsp hemp seeds
100 grams medium firm tofu
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin powder
1/2 tsp chili powder
1-2 tbsp water (per desired consistency)
salt per taste
- Toss all ingredients in a high speed blender and blend till smooth. Store it in a glass jar in the refrigerator for up to a week and enjoy it on your buddha bowls or as a sauce for your veggies.
- *Feel free to omit hemp seeds if you want to keep it low fat. But please note it’ll be less creamier and texture might be slightly different. If omitting hemp seeds, decrease water quantity.