Allergen-free Queso Dip
Ingredients
4 cups cauliflower florets or yucca root, cut into small cubes
1/2 cup white sweet potato or carrots, cut into small cubes
1/2 cup coconut milk
1/2 cup broth, vegetable for a completely vegan option or bone broth
2 tablespoons avocado oil
1 tablespoon cassava flour, optional but renders a thicker sauce
2 tablespoons nutritional yeast, you may omit as I did above but this renders the dip with the focal, deeper cheesy flavour
1 teaspoon Pink, Real, or Sea Salt
1/2 teaspoon garlic or onion powder, I prefer this brand as it's certified gluten-free which many companies aren't and avoids cross-contamination risks
Directions
I. Bring a pot with water to a boil. In the meantime, cut up your selected vegetables. Steam the vegetables until tender in a steamer atop the pot.
II. Place the vegetables and the remaining ingredients in a high-speed blender then blend until a liquid consistency is reached. If you're adding the cassava flour, add it in now.
It keeps in the refrigerator for up to a week. When ready to re-serve, simply heat it up as it has a tendency to dry out, similar to its inspiration of queso dip.
Suggestions
Top the suggested quick dishes below with the queso dip . . .
Baked Sweet Potato
orange, white, or purple sweet potato topped with finely-chopped chives, and crumbled pasture-raised bacon
Taco Salad
finely-shredded lacinato kale or iceberg lettuce, finely-shredded purple cabbage, cashews roasted with lime, chopped sweet onion, half an avocado, and pasture-raised chorizo
Coconut Chips
with autoimmune-friendly Real Coconut Chips, finely-chopped parsley, and finely-chopped red onions Yucca Tostada a toasted yucan crunch topped generously with sliced avocado, shredded roasted chicken, roasted lime cashews, and cilantro mojo—recipe below
Cilantro Mojo
Combine 3/4 cup extra-virgin olive oil with 1 cup of chopped cilantro, 4 garlic cloves, juice of one lime, and two tablespoons of apple cider vinegar. If you're not following the autoimmune protocol, add 1 serrano chile. Blend on high and keep in the refrigerator for up to two weeks.
