This recipe is literally just the queso recipe I have under ‘Dips and Sauces’ with a chipotle pepper added in. I made this sauce for walking tacos the other day as an experiment and my fiance loved it. He said it reminded him of the Velveeta Chipotle Mac he used to get.
Ingredients
16 oz of whole grain pasta
1 cup of raw unsalted cashews
1/4 cup of nutritional yeast
1 large potato, cooked and peeled (peeling is optional)
1 can of mild green chilies, 4 oz. (optional, I’ve made it both ways and both ways are great)
1 tablespoon of garlic salt
1/2 teaspoon of turmeric
2 teaspoons of paprika
1/4 teaspoon of cumin powder
1 teaspoon of apple cider vinegar
1 1/2 cups of vegetable broth
1 chipotle pepper (from a can)
Preparation
Cut the large potato into quarters and microwave until fork tender or boil in water until you can pierce with a fork.
Soak cashews in boiling water for 15-20 minutes. If you have a high-speed blender (like a Vitamix) you can skip this step and just put the raw cashews in the blender.
Add all the ingredients to a blender and blend until super smooth. I blended for a little over 1 minute.
Cooking whole grain pasta according to directions.
Pour sauce over drained pasta, stir, and enjoy!
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