Vegan Rutabaga “Queso”(or, Not Queso but Rutabaga)

Not your traditional queso. Actually, not queso at all but it makes a seriously delicious vegan alternative. Its base is the wildly under appreciated rutabaga and this one is layered with flavor. I shared it with a Super Bowl crowd and was met with big smiles. If you’re a soup fan, this could also be used as a base for a great vegan tortilla soup. 

Rutabaga “Queso” 

Recipe-

Notes: 

•for cashew cream, soak 1 cup cashews overnight or pour boiled water over and allow to soak for an hour. Discard water and purée with fresh water until creamy. Will keep refrigerated in an airtight glass container for 5 days and may be used in savory or sweet applications.

•chopped tomatoes may be mixed in before serving or served on top as garnish 

•for the veggie stock, store bought is fine. You can boost it by steeping some dried shiitake if you like. Or, you may use a vegetable umami concentrate like Yondu, which has been a recent go-to for me. It’s available on Amazon and I really like it. https://amzn.to/3xlDfgd. 

•caramelizing the onion brings out all of its natural sugars and amazing depth of flavor. It’s well worth the time. Be mindful not to allow them to burn and keep your heat as low as possible.

•If you can find some, I love adding black garlic. Burlap and Barrel sell a wonderful black garlic powder (not sponsored)

https://www.burlapandbarrel.com/products/black-garlic

ingredients-

1/3 cup olive oil, divided

1 large rutabaga, about the size of a softball (a little bigger okay), peeled and cubed

2 small Yukon gold potatoes, about 8 oz, peeled and cut into approx 1” cubes

1/4 cup cashew cream (see notes)

1 medium sweet onion, sliced thin or chopped

Splash of sherry vinegar

1 medium carrot, chopped

1 shallot, finely chopped

2 tsp Dijon mustard

1 tsp soy sauce

1/8 tsp turmeric 

1/4 tsp smoked paprika

1/4 tsp smoked chipotle or 1 tsp chipotle adobo (adjust heat to suit your taste)

1/4 cup nutritional yeast, plus 2 Tbs

2 Tbs tapioca starch

2 cups vegetable stock (I like one heavy on mushrooms)

1 tsp tomato paste (optional)

1 can, 4 oz, diced green chilis (I like Preferida or Hatch)

Kosher and it sea salt

Fresh ground pepper 

Garlic powder and or Black Garlic (optional)

Sliced jalapeño, chopped tomato, cilantro, roasted pepper… garnish as you like. 

method-

1- preheat a heavy bottom skillet over medium heat. Add about 2 Tbs olive oil and swirl until is glistens. Add onion with a pinch of salt and stir to coat. When they become translucent, adjust heat to low and allow to caramelize, stirring occasionally to prevent any burning. This will take 30-45 minutes. Trust me, it’s worth it. While onions are cooking…

Preheat oven to 425F

2- steam potatoes until fork tender and set aside. 

3- toss rutabaga with olive oil, kosher salt and fresh ground pepper. Roast about 20-25 minutes until tender edges are browned.

4- when onion has caramelized, raise heat to medium and add the splash of sherry vinegar and allow it to cook off. Remove from pan, add another Tbs of olive oil and sauté carrots with shallots until tender. 

5- setting the chopped green chilies aside, add all ingredients including remaining olive oil, to a high speed (or immersion blender in a sauce pan) or food processor and purée until velvety. If you require a little extra liquid, add a Tbs at a time. 

6- stir in can of chopped green chilies. 

7- place into sauce pan and heat over medium low heat until a simmer or serve in a fondue pot. Serve with tortilla chips and crudités. Enjoy!